Carrot Squash Ginger soup for Ailish

1 large onion & oil

1 butternut squash roasted first - don't bother to peel because in the end it all purees beautifully

9 carrots  pealed and chopped

slivers of fresh ginger ( to be removed before pureeing)

8 cups of chicken or veg stock or water (if using water I add 2 tbsp.+ of "Better than Bouillion" beef base.

1 large potato - cut up into chucks (this is an added thickening for this soup

3/4 cup of basmati rice

Salt & pepper to taste.

Method:

 oil to a large soup pot.

Add diced onion - any size or shape will do.

Add 2 tsp. ginger powder

Add fresh ginger - keep these slices big as they are not going to pureed.

add roasted butternut squash and chopped up carrots (again the shape doesn't matter as all of the soup will be. pureed)

Add stock or water and season with bouillon to taste.

Add rice and potato and bring to the boil.

Reduce heat and simmer for 1 hour.

Turn off heat and cool slightly.

Puree with an immersion blender ( I put the pot in the sink to avoid splashes)

To serve add stock to thin down if the soup is too thick.

Enjoy!