Ginger Butternut Soup

To make pureed soups, it’s great to have a wand blender. Using a regular blender just makes a mess and you can end up burning yourself. Be careful. That said, this is delicious, and great for when you have a cold, and fresh ginger feels so delicious and healing.

Ingredients 
1 T. olive oil
1 onion, chopped
2 leeks, whites only, chopped
1 fennel bulb, chopped, 1 cup (optional)
2 garlic cloves
2 inch piece of ginger root, peeled and grated, more to taste
1 t. ground coriander
3 cups vegetable or chicken stock
3 pounds butternut squash
2 carrots, chopped
Salt and pepper to taste

Preparation 
Heat oil in a pot, add onions, leeks, and fennel. Cook until soft, 4-5 minutes. Add garlic, ginger, and coriander and cook for 3 more minutes. Add remaining ingredients and bring to a boil. Reduce heat to a simmer and cook for 30 minutes or until butternut is tender. Purée in a blender until smooth. Serve with bread and wine!