Butternut Squash Soup

This was really easy, and super healthy. And lasts for a few days.

Heat a little olive oil or butter in a dutch oven over medium heat. Add:
1 yellow onion, chopped
2-3 carrots, peeled and diced
1 butternut squash (cut open, clean out seeds, and dice into 1' cubes...or buy the prepackaged one from Whole Foods)

Let those cook for around 15 minutes, then add:

1/2 teaspoon ginger
1.5 qt. of vegetable stock
1 grated orange zest
dashes of nutmeg, pepper, and salt

Boil for 45 minutes or until vegetables are tender

Puree a hand (or counter) blender to desired consistency. Here is mine, still steaming hot with the hand blender.

This is really good, but you have to season pretty heavily (with black pepper or red pepper flakes). I also like to have it with pine nuts and Doug likes his with some gorgonzola crumbles.