This tasty soup, spiced with ginger, will warm you right up!

1 butternut squash or other Red Dog Farm winter squash
6 Red Dog Farm carrots
4 cloves garlic
1 thumb size piece (or larger) of fresh ginger
1 onion
1 qt chicken or vegetable stock
Water
Olive oil
Salt & pepper
(Optional – cream, milk, sour cream, or coconut milk)

Cover the bottom of a large stock/soup pot with oil and add diced onion and a bit of salt on low heat. Cook 5-10 minutes until the onion becomes translucent.

Add garlic and ginger with salt and pepper to taste and cook another 5 min so the flavors blend.

Peel, seed and cut the squash into large chunks. Cut the carrots into large chunks.

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

Using a potato masher, crush the cooked veg, then blend until smooth.

Optional: Stir in something creamy if desired, such as half a can of coconut milk. If using sour cream, add it into the serving bowl as a garnish.