Butternut squash soup

1 medium sized butternut squash, peeled, de-seeded and cubed
1 yellow onion
1 inch piece peeled and sliced ginger
4 stalks celery diced
2 carrots diced
1 T Dijon mustard
1 splash white wine vinegar
2 T fresh rosemary minced
Veggie stock

Saute onion in a large soup pot until it is tender. Include the rest of the vegetables, rosemary and sauté for 5 more minutes. Add veggie stock to cover and bring to a boil. Cook until squash is tender. Add Dijon mustard and vinegar. Turn off heat and serve

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