Gingered Carrot & Squash Soup

It is 7:00pm and I am writing this post in my pjs. Not because I am going to bed shortly, but rather because I didn't change out of them yet!  Today was the ultimate lazy day. I went from the couch, to the garden to pick some veggies, to the kitchen to make soup for lunches this week, to the couch, back to the kitchen to make pesto for the freezer, back to the couch and finally back to the kitchen to make pork chops with mushroom sauce for dinner.  Life.is.tough.

This soup is perfect for Autumn.  I might even make it to have for a light lunch on Thanksgiving before a big turkey feast. Yum!

Ingredients
2 tablespoons butter
4 carrots, chopped
2 cloves garlic, minced
1 onion, chopped
1 tablespoon ginger root, minced
1 medium butternut squash, peeled and cubed
5 cups chicken stock
Salt and pepper, to taste
Sour cream to garnish

Method
In a large pot over medium heat add butter, carrots, garlic, onion and ginger root and cook for 10 minutes. Add stock, salt, pepper and squash and bring to a simmer for about 25 minutes, or until veggies are tender. Remove from heat and let cool slightly. Pour into food processor in batches and purée until smooth. Return to pot to reheat over medium heat.  Serve with a blob of sour cream on top. Enjoy!