Ingredients:

• 2 squashes such as butternut or acorn
• 2 tbls olive oil
• 1 medium leek trimmed and cut into 1/4 inch pieces
• 3 cloves garlic, minced
• 1 tsp finely grated ginger or more to taste
• 1 medium parsnip, cut into 1/4 inch pieces
• 1 tsp salt
• 1/4 tsp pepper
• 4 cups chicken or vegetable broth

Instructions:

Peel and cut squash into ½ inch pieces and set aside.  Saute leek and garlic in olive oil until softened.  Add ginger, squash and parsnips.  Stir and cook over medium heat for 3-5 minutes.  Add salt, pepper and stock.  Cover and cook until parsnips and squash are tender.  Transfer the mixture to a food processor or blender and puree.