Ingredients

• 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 teaspoons fresh grated ginger
• 1 pinch of salt

Directions

1. Lightly coat the bottom of a medium-sized pot in olive oil
2. Heat the oil, then throw in the onion, celery, ginger and carrots
3. Saute until the juices are released, then add the butternut and kabocha squash
4. Add approximately 5 cups of water or just enough water so it is about an inch above the vegetables in the pot
5. Bring to a boil, then reduce to a simmer
6. Simmer for 20 minutes.
7. Transfer the mixture to a blender in batches.
8. Blend until smooth.
9. Return the blended mixture to the pot, and season to taste with salt
10. Simmer for another 5 minutes and serve!