Butternut squash carrot ginger soup

virgin olive oil

small brown onion (peeled, finely chopped)

thumb fresh ginger (peeled, grated)

garlic cloves (peeled, finely chopped)

butternut squash (35 oz) (peel, scoop out the seeds and strings, cut in large chunks)

small carrots (peeled, roughly sliced)

reduced-salt vegetable stock

sea salt