Butternut squash soup

• 1 tablespoon canola oil

• 1 small onion, chopped

• 1 tablespoon minced fresh ginger

• 1 pound butternut squash, peeled and diced (1 large)

• 1 pound sweet potatoes, peeled and diced (1 large)

• 1 medium-size Yukon gold or russet potato, peeled and diced

• 6 cups water, chicken stock, or vegetable stock

• Salt to taste

1. Heat oil in a large pot and cook onion, add in ginger and str until fragrant.

2. Add squash, potatoes, stock and bring to a simmer.

3. Cook for 45 minutes or until everything is tender

4. Blend with an emersion blender

recipe from the NYT