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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 butternut squash into large chunks. Wash and cut carrots into large chunks as well.
Add stock to soup pot, then carrots and squash; then add water to barely cover vegetables. Bring to boil and then 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.