Butternut Squash Carrot Soup

A purree of butternut squash & carrots with onion, garlic, fresh ginger and seasoned with chinese 5 spice.

Spray stockpot with cooking spray & sweat onion over medium heat.

Add carrots & cook about 4-5 minutes.

Add garlic , ginger and squash , stir.

Add enough stock or water to cover , season w / salt & pepper.

Bring to a boil then reduce heat & simmer about 20-25 minutes.

When squash & carrots are soft , remove from heat.

Puree batches in blender until smooth.

Put back in stockpot & add chinese 5 spice.

Adjust seasoning.

butternut squash, carrots, onion, fresh ginger, garlic cloves, chinese five spice powder, chicken stock, salt & pepper, cooking spray