Butternut Squash, Orange & Ginger Soup

1. 1

   Heat dressing in large pot on medium heat.

2. 2

   Add onions, ginger and garlic; cook 5 to 7 min.

3. 3

   or until onions are tender, stirring occasionally.

4. 4

   Stir in squash and broth; bring to boil.

5. 5

   Cover; simmer on low heat 25 to 30 min.

6. 6

   or until squash is tender.

7. 7

   Remove from heat.

8. 8

   Puree soup, in batches if necessary, in blender until smooth.

* Per serving · 4 servings · Values may vary.

No additional tips available.