20 Min

• 1 Koginut or Acorn Squash
• 1 lb Carrots
• 4 Garlic Cloves
• 1 thumb-size piece Fresh Ginger
• 1 Onion
• 4 cups Vegetable or Chicken Stock
• Water
• Olive Oil
• Sea Salt and Pepper
• Cream or Coconut Milk (optional)

Cover bottom of large stock/soup pot with oil and add diced onion and a bit of sea salt. Over low heat, cook 5-10 minutes until onion becomes translucent.

Add garlic and ginger with sea salt and pepper, to taste, and cook another 5 minutes to allow flavors to blend.

Peel, seed, and cut squash into large chunks. Wash and cut carrots into large chunks, as well.

Add stock to soup pot, then carrots and squash; add water to barely cover vegetables. Bring to boil and simmer until carrots and squash are tender.

Use an immersion blender to purée, or blend in batches.

At this point you can stir in something creamy, if desired.