Ginger Squash Soup

2 Tbsp olive oil

1/2 yellow onion, chopped

1/2 red onion, chopped

2 carrots, chopped

1 small-to-medium-size butternut squash, chopped

1 1/2” ginger, minced

3 garlic cloves, minced

2 tomatoes, chopped

1 quart chicken broth

1/3 cup brown rice

1/3 cup red lentils

1 tsp salt

1 tsp thyme

lots of ground pepper

saute onion / carrots in oil for 3 minutes

add squash & saute another 3 minutes

add everything else

bring to a boil

turn low, cover, cook about an hour, until rice is done

puree, but not completely, with a wand blender