Autumn Squash Soup With Ginger And Chinese 5-Spice Powder

• 2 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 1 tablespoon (or more, to taste) of ginger
• 1-2 cloves of garlic (optional), chopped
• 2-3 carrots, chopped
• 2-3 squash (butternut, acorn, summer, even zucchini... really anything except spaghetti), seeded, peeled and chopped
• Chicken or veggie stock, pref. low sodium (probably 2-3 cans or one of those big cardboard things), or, in a pinch, salted water
• 1-2 teaspoons Cinnamon, star anise or, my favorite, Chinese 5-spice powder and/or fresh Bay leaves
• Salt and pepper, to taste.

1. In a stockpot, saute onion in olive oil over medium heat til translucent. Add ginger and garlic and saute another minute or two (don't burn the garlic).
2. Add carrots and squash. Stir. Add stock to cover. Add spices. (You can also add dried herbs like thyme, or a couple of bay leafs.)
3. Bring to a boil, lower to a simmer and cover. Cook til squash and carrots are soft. (20 minutes?)
4. REMOVE CINNAMON (IF USING STICK), STAR ANISE AND/OR BAY LEAVES!!
5. Turn off heat. Blend til smooth(ish). You can also leave it chunky if you want. Add S & P to taste.

extravirgin olive oil, onion, ginger, garlic, carrots, butternut, chicken, cinnamon, salt

Taken from food52.com/recipes/916-autumn-squash-soup-with-ginger-and-chinese-5-spice-powder (may not work)