Easy Butternut Squash Soup

This butternut squash soup is the perfect fall comfort meal! It is easy, healthy, and delicious! Serve it with your favorite bread and top with a spoonful of sour cream.

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Prep Time: 30 minutes

Cook Time: 1 hour

Ingredients	Instructions
1 butternut squash	Step 1 Cut onion into eight sections. Peel garlic cloves but leave them whole. Peel ginger and cut in three chunks. Peel carrots and chop into three sections.
1 yellow onion	Step 2 Wash and dry squash. Cut in half, separating the round part from the straight part. Peel the squash. Cut each piece in half and scoop out all the seeds along with the strings around them. Once seeds are removed, cut squash into 1-inch cubes (a little bigger is okay).
4 garlic cloves	Step 3   In a large pot, add olive oil and squash. Cook on medium heat for about 8 minutes. Stirring often.
1 ginger piece (2 inches)	Step 4  Add carrots to the pot and cook for 2 minutes. Stirring often.
6 carrots	Step 5   Add onions, ginger, garlic, oregano, salt, and pepper to the pot and cook for additional 2 minutes, stirring often.
2 tablespoons olive oil	Step 6   Add vegetable stock to the pot and stir to combine all ingredients.
2 tablespoons basil	Step 7   Bring to boil then turn heat to low and cover. Simmer for 1 hour.
64 oz vegetable stock (2 containers)	Step 8   Add soup to a blender. You may have to do this in sections if all the soup does not fit at once. Blend until creamy. Enjoy!
salt and pepper to taste

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