Butternut Squash & Carrot Soup

There's not much to say about butternut squash and carrot soup, other than the fact that it is a fantastic and perfect autumn soup, and is incredibly easy to make. If orange is your favourite colour, or if you're a beta carotene enthusiast, make this.

A highlight of this soup is the bread that I've served with it (pictured below). It's fresh, locally produced cheesy bread from Seven Stars bakery, here in Providence. Toasted, with some butter, it acts as the perfect surrogate spoon.

Look how orange!

Makes 4-6 soupy servings.

Ingredients:
3 large carrots, chopped finely
1 large butternut squash, diced
1 large white onion
1 tablespoon olive oil
3 cloves of garlic, crushed
5 cups vegetable stock
1 tablespoon dried oregano
1 teaspoon ground ginger
1 teaspoon chilli powder
1 teaspoon black pepper

Method:
In a large stockpot, heat olive oil on a medium heat. Add onions and garlic and cook until onions begin to turn transparent, about 5 minutes.
Add carrots and butternut squash and stir until coated with oil.
Add spices and stock and bring to the boil. Reduce to a simmer for about 25 minutes.
Pour the soup into a blender or food processor, or use an immersion blender, and process thoroughly, until smooth.
Serve with either a cheesy surrogate spoon, or some sort of other delightful carbohydrate.