carrot soup

This is a re-creation of a soup I had at La Quinta Grill restaurant in California. I was so sad when that restaurant closed.

Wash about 12 organic carrots, and put them in a pot.

Cover them with organic chicken broth (maybe a few cups).

Add some diced fresh ginger or powdered dried ginger. Maybe a couple teaspoons.

Add half chopped onion, if you want.

Boil on medium high until the carrots are soft.

Wash butternut squash. Cut squash in half, and scoop out seeds.

Put face-down in dish with about a couple inches of water.

Microwave about 12 minutes, or until soft enough to scoop out.

Scoop squash into pan with carrots.

Scoop soup into blender, a little at a time so it doesn't splatter hot soup on you.

Pour into serving pan.

Eat it up. Great with homemade wheat bread and maybe some chicken and salad.