Butternut Squash Soup

By Craig_Allen

Ingredients

• 2 tablespoons butter
• 1 small onion, chopped
• 1 cup carrots
• 1 piece (2 inches) fresh ginger, peeled and chopped
• 2 garlic cloves, chopped
• 1 teaspoon cinnamon
• 1/2 teaspoon of nutmeg
• 2 3/4 pounds small butternut squash, prepared and cut into 3/4-inch cubes
• 1/4 cup fresh orange juice
• Coarse salt and ground pepper
• Sour cream, (optional)

Preparation

Step 1

Melt butter in a large saucepan over medium heat. Cook onion until fragrant, about 2 minutes. Add ginger, garlic, carrots, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes. Stir in 6 cups water or chicken stock. Bring to a boil; reduce heat. Simmer until squash is tender, 20 minutes.

You can also roast the butternut squash instead of cooking on the stove-top.

Puree soup in two batches. When blending hot foods, allow the heat to escape to prevent splattering. Remove the cap from the hole of the blender's lid, and cover with a dish towel. Stir in juice and 1 1/2 teaspoons salt. Serve hot, with sour cream, pepper, and pumpkin seeds, if desired.