butternut squash soup

1 medium butternut squash
2-3 carrots
1 medium onion
2-3 stalks celery
1-3 cloves garlic
1 inch fresh ginger root
zest of 1 orange
3 sprigs fresh thyme (dried = 1 tsp)
1 T fresh sage (dried = 1 tsp)
3/4 cup milk
olive oil
salt and pepper to taste

cut up celery, onion, carrots, garlic, ginger root, and all the spices. Saute in olive oil for 5-10 minutes, until the veggies are getting soft. Add 4 cups water. Dice the pealed and cleaned butter nut squash and add to the veggie mixture. Slow boil on medium heat for 20 minutes. puree mixture in a blender or food processor and return to cooking pot. Add the zest and the milk. serve with pita chips. You could also serve it with crispy bacon on top if you want to kill the vegetarian idea of the soup.