Butternut Squash Soup (Irish)

1 butternut squash
1 potato
1 carrot
1 spoon grated ginger
4 TB heavy cream
1 onion
1 celery stick
50 grams butter
600 ml vegetable stock
1 tsp. finely chopped chives

Peal Squash. Cut into cubes with celery, carrot, potato and onion. Melt butter on low heat. Saute onion 10-15 minutes. Put other vegetables in with onion 2 min or until coated with butter. Add ginger, vegetable stock, salt and pepper in with vegetables. Simmer 20 minutes or until soft. Liquidize in blender. Blend cream in with the rest. (Reas and I put a little cream in our own portion instead.) Enjoy!