"Winter soup"

1 organic butternut squash

1 organic white potato

2 1/2 cups of veggie stock

2 cups of water

5 tablespoons chopped white onions

clove garlic, ground

1/8 teaspoon ground thyme or basil

1 bay leaf

1/8 teaspoon ground cayenne pepper

1/4 teaspoon ground black pepper

a pinch of ginger

Sauté onions and garlic with oil. Add squash, potatoes, vegetable stock

and water, and bay leaf. Stir in peppers and thyme or basil. Add a pinch of ginger, and

bring to a boil for about 18-20 minutes.