Butternut Ginger Soup

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Steps

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In a 3-quart saucepan , saute the squash , carrots , celery , onion , and ginger in the olive oil until tender.

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Add the vegetable broth and bring to a boil , reduce heat to low , cover and simmer for 40 minute stirring occasionally.

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Puree soup in a blender or food processor.

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Reheat on stove if necessary.

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Add salt to taste.

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Ingredients

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light olive oil, butternut squash, carrots, celery ribs, onion, fresh ginger, vegetable broth, salt