Butternut Squash peeled, seeded and cut into 1/2 inch cubes
Salt and fresh ground pepper to taste
Fresh Cilantro finely chopped
Add oil to a large dutch oven or stockpot and heat over medium heat. Add onion and garlic, cooking until softened, about 6-8 minutes. Add grated ginger, paprika, along with the carrot and butternut squash, stirring well to combine.
Add broth and bring to a boil. Reduce to a simmer and cook, partially covered, for about 20 minutes or until squash is fork tender.
Remove soup from the heat and let cool slightly. Puree with an immersion blender until smooth. Season with salt to taste. Garnish with cilantro and freshly ground pepper to taste.