Orange Ginger Soup

4 Carrots, peeled and chopped
1 Butternut Squash, peeled and diced (16oz)
1 Onion – medium, peeled and chopped
1 oz Ginger, fresh grated
1/2 tsp. Sea Salt
2 tsp Olive Oil
1 Bay Leaf
1 3/4 pints Water

Add olive oil and onions to a saucepan and heat gently for 3-4 minutes, until onions are transparent. Add the balance of the ingredients, simmer until vegetables are soft. Put the warm mixture into a blender and blend until smooth.

Serves 6