Sweet Squash Soup

• 1 large butternut squash - produce

• 1 large onion, sliced - produce

• 1 large apple, peeled and chopped - produce

• 2 -3 medium carrots, chopped - produce

• 2-3 tsp fresh ginger, minced - produce

• 5 cups water

• unrefined salt, to taste - aisle 2

Preheat oven to 350 degrees fahrenheit. Cut squash in half, scoop out seeds, and bake with cut side down on baking sheet for about 30 minutes or until squash is just somewhat tender. Let the squash cool and then peel it and cut it into cubes. Baking the squash adds more flavor than cooking it entirely in the pot and makes it easier to peel and cut. Place all ingredients in a large soup pot and simmer over medium-low heat for about 45 minutes. Place the soup in a blender or food processor, in batches, and blend until smooth and creamy - or use hand blender. Add unrefined salt to taste.