Butternut Ginger Soup - cooking recipe

Ingredients

1/4 cup light olive oil
1 butternut squash, peeled, seeded, and diced
2 carrots, diced
4 celery ribs, diced
1/2 onion, diced
2 tablespoons minced fresh ginger or 1 teaspoon powdered ginger
2 cups vegetable broth
salt, to taste

Preparation

in a 3-quart saucepan, saute the squash, carrots, celery, onion, and ginger in the olive oil until tender.
Add the vegetable broth and bring to a boil, reduce heat to low, cover and simmer for 40 minute stirring occasionally.
Puree soup in a blender or food processor. Reheat on stove if necessary.
Add salt to taste.