Ingredients:
4 cups of raw butternut squash chopped in 1 inch pieces (about 1 large butternut squash)
5-6 medium to small carrots (chopped)
1 whole medium onion (chopped)
1 tsp. ginger (grated)
32oz box of vegetable broth
1 tsp. olive oil
Sea salt to taste
1 tbsp. chopped cilantro (optional)