3 Tablespoons olive oil or butter
2-3 pounds butternut squash, peeled and diced into 1-inch chunks
3 large carrots, chopped
1 medium onion or leek, chopped
1 Tablespoon minced fresh ginger (1-inch piece)
6 cups vegetable stock or cold water
1/8 cup grated orange zest (optional)
1 bunch parsley, chopped (optional)
pinch of ground nutmeg
salt, to taste
ground pepper, to taste
Heat the olive oil or butter over medium heat in a large pot. Saute the squash, carrots, onion, and ginger for 5 minutes, until they are lightly browned. Add the stock and orange zest, and bring to a boil. Lower to a simmer and cook covered for 35 to 40 minutes, until the vegetables are tender. (The remaining liquid should barely cover the vegetables, if there is more boil down uncovered for a thick soup). Add the parsley, nutmeg, and salt and pepper. Puree the soup with a blender or in a food processor until smooth and creamy.
NOTE: You need a good knife to chop the butternut squash.
Adapted from Whole Foods Markets.