Butternut Squash & Carrot Soup - cooking recipe

Ingredients

1 large butternut squash, peeled & cut in chunks
6 large carrots, peeled & cut in chunks
1 onion, diced
1/4 inch piece fresh ginger, peeled & grated
3 garlic cloves, peeled & sliced
1 teaspoon Chinese five spice powder (or to taste)
5 -7 cups chicken stock or 5 -7 cups water
salt & pepper
cooking spray

Preparation

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.