1 tablespoon extra virgin olive oil
1  medium-size onion, diced
1  carrot, chopped
1/4 cup minced celery
1  Yukon Gold or other potato, peeled and diced
1 cup diced butternut squash
1 clove garlic, minced
1/2 teaspoon dried {marjoram}
5 cups water
2 cups cooked white or brown rice
 salt
 freshly ground {black pepper}
 minced fresh Italian parsley or {chives}, for garnish

Heat the oil in a large saucepan over medium heat. Add the onion, carrot, and celery and cook, covered, for 5 minutes, or until softened. Add the potato, squash, garlic, marjoram, and water, bring to a simmer, and simmer for 20 minutes, or until the vegetables are tender. Stir in the cooked rice and remove from the heat.

Purée the soup mixture, in batches, in a food processor until smooth and return to the saucepan. Reheat slowly over low heat, stirring occasionally. Season with salt and pepper and serve sprinkled with the parsley or chives.