Ingredients2 pounds butternut squash, diced
1/2 medium onion, chopped
2 tsp. fresh ginger, grated
1 medium garlic clove, minced
4 cups vegetable stock
1/4 tsp. salt
A splash of vegetable oil
Instructions1. Steam the diced squash until tender.
2. Sauté chopped onion in a pan with vegetable oil for 5 minutes; then, add in ginger and garlic, and continue to sauté for another 3 minutes.
3. Place all ingredients into the Razorri heated blender. Press the "Soup" button, blend until completely smooth.
4. Pour out into a bowl for serving.