Butternut Squash Soup

Ingredients

• 1 tsp. canola or olive oil
• 1 small onion, diced
• 1 c. celery, diced
• 1/2 c. carrots, diced
• 1/2 lb. butternut or hubbard squash, peeled, cut into 1-inch pieces
• 1 1/2 tsp. fresh ginger, minced
• 1 tsp. nutmeg
• 1/4 tsp. fresh thyme
• 1/4 tsp. white pepper
• 1 qt. vegetable stock

Saute onion, celery and carrots in medium pot over medium heat until onion is golden; add squash and cook 5 more minutes. Add stock and seasonings; simmer over low heat 30 minutes or until squash is soft and breaks apart with fork. Cool slightly. Puree soup (in 2-3 batches) in blender or food processor until smooth. Be careful to fill the blender no more than one third full, or the hot liquid will spill out