Squash soup

No pix, but I did make a pretty good butternut squash soup, inspired by my sister's recipe with Adena's modifications. (no celery, scallions instead of onions, add ginger)

1 Butternut Squash
a few scallions
a little garlic
a little ginger
a blop of olive oil
1 medium potato
1 carrot or a handful of baby-cut carrots
3 or so cups of veggie broth

I cut the squash in half and roasted it at 375 for 45 minutes, then let it sit in the turned off oven while I did everything else.

I sauteed the garlic & grated ginger in olive oil, then cooked the scallions, carrots & potatoes til they started to get soft. Then I put everything in a big pot, scooped out the perfectly soft squash, and mixed everything together with the broth til it looked like soup, then simmered it. But I should have simmered it a while longer, some of the carrots & potatoes were a little crunchy. It tasted great, though.