Butternut Squash Chowder (also works well with pumpkin)

1 Lg. Butternut squash, peeled and cubed
2 large onions
5 tablespoons unsalted butter
3-4 garlic cloves(crushed and chopped)
5-6 Oil cured olives (pitted and chopped fine)
1 tin Whole kernel corn (rinsed and drained)
1 tin Small pinto beans/red beans(rinsed and drained)
3 Bay leaves
4 Vegetable bouillon cubes
4-5 cups water
2 tablespoons fresh grated ginger
1 tablespoon Natural peanut butter
1 tablespoon dried parsley

In a large heavy bottomed stock pot, melt the butter over low heat and add the onions and garlic. Cook until softened but not browned, reducing heat and adding more butter if needed. Set aside the drained corn, beans and olives. Add the bouillon cubes, squash, water, bay leaves and ginger to the pot and bring to a boil. Reduce heat and simmer gently for about twenty minutes or until the squash is soft. Strain, removing bay leaves and reserving liquid. In a food processor or food mill, puree until smooth. Return to pot adding liquid to thin as needed(depending on how thick you like your chowder). Stir in the peanut butter, beans, corn, and olives. Bring back to a boil and then remove from heat. Stir in dried parsley. Let stand a few minutes before serving.

Fancy-Tip:
Crystalised ginger or chopped peanuts make a nice topping at the table.