Keep your immune system strong with this vegetable soup with ginger from Ed's Soup Shack! Serves 10.

You'll need:
-2 cups of half & half cream or coconut milk
-1/2 of a medium butternut squash (4 cups cubed), OR 1 large can of unsweetened pumpkin puree

To make:
Peel squash, cut in half, and remove seeds. Chop into small cubes.
Bring water to boil in large pot. Add squash cubes (or pumpkin puree) and Creamy Carrot & Ginger Soup Mix.
Lower heat and simmer for 30 minutes or until vegetables are tender. 
Puree soup using a hand blender. Stir in cream or coconut milk.

Ingredients: carrots, MSG-free chicken bouillon (salt, sugar, maltodextrin, cornstarch, vegetable fat, spice, wheat flour, dehydrated garlic and onion, autolyzed yeast extract, parley, spice extract, gluten), onions, potato, celery, spices.