Ginger Butternut Squash Soup

1. 1

   1. Melt butter or margarine in stock pot, and add onions. Sautee over medium heat until translucent.

2. 2

   2. Add ginger, garlic, and cubed butternut squash. Sautee a few more minutes until fragrant.

3. 3

   3. Add orange juice, and water. Bring to a boil, then simmer for 30 minutes, until the squash is tender.

4. 4

   4. With an immersion blender, puree until it is completely smooth and creamy.

5. 5

   5. Season with salt and pepper to taste. If it is too thick you may add more water.

* Per serving · 4 servings · Values may vary.

No additional tips available.