Butternut, Ginger & Orange Soup

1. 1

   Cook and stir onions, ginger and garlic in dressing in large saucepan 5 min.

2. 2

   or until onions are crisp-tender, stirring occasionally.

3. 3

   Add squash and broth.

4. 4

   Bring to boil; cover.

5. 5

   Simmer on medium-low heat 30 min.

6. 6

   or until squash is tender.

7. 7

   Blend, in batches, in blender until smooth.

8. 8

   Serve with crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.