Mixed Winter Squash Soup
1 large onion, diced
1 large celery rib, diced
1/2 medium kabocha squash, peeled and diced
1 medium butternut squash, peeled and diced
1 large carrots, diced
2 tsp. of fresh grated ginger
1 pinch of salt
Heat 1 tblsp EVOO in a medium sized pot over medium heat, then throw in the onion, celery, ginger and carrots. Saute until the juices are released, then add the butternut and kabocha squash.
Add approximately 5 cups of water, bring to a boil, then reduce to a simmer for 20 minutes.
Transfer the mixture to a blender in batches and blend until smooth. Return the blended mixture to the pot, and season to taste with salt. Simmer for another 5 minutes and serve!
You could also add some curry powder & cumin to give it a little kick. I was out of curry powder so I used chili powder instead. Gave it a great flavor!