Butternut Squash, Carrot And Ginger Soup Recipe

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2 T extra virgin olive oil

8 oz onion, thinly sliced

2 C peeled and diced carrots (about four medium carrots)

1 tsp minced fresh ginger

9 C peeled, seeded and diced butternut squash (about 3 medium squash, 5½ pounds whole)

10 C water

6 T vegetable soup base (such as Minor’s, Stouffer’s or Penzeys)

Pinch cayenne pepper (optional)

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