1 whole butternut or buttercup squash
1 yellow onion, sliced on the grain
1 carrot, diced
3 stalks of celery, diced
2 tablespoons extra virgin olive oil
1 or more tablespoons fresh ginger, minced
Sea salt to taste
Begin by peeling, deseeding, and cutting the squash into large pieces. In a large pot, sauté the onion in the olive oil until they begin to caramelize. Add the carrots, celery, and squash pieces and stir until all the vegetables begin to sweat. Add a pinch of salt and the ginger, and cover with water or stock. Allow to simmer until squash is soft. Using an immersion blender (if you have one) or a regular blender, blend the vegetables into a puree. Adjust seasoning as needed, adding more ginger and/or salt.
Recipe source: Deb Morgan, Executive Chef, Kripalu Kitchen.