Ginger Butternut Squash Soup

• 2 tablespoons butter or 2 tablespoons margarine
• 1 small onion, chopped
• 1 tablespoon fresh ginger, chopped
• 2 garlic cloves, chopped
• 1 large butternut squash, peeled seeded, and cubed
• 1 large oranges, juiced or 1/2 cup orange juice
• 4 -6 cups water
• salt
• pepper

1. 1. Melt butter or margarine in stock pot, and add onions. Sautee over medium heat until translucent.
2. 2. Add ginger, garlic, and cubed butternut squash. Sautee a few more minutes until fragrant.
3. 3. Add orange juice, and water. Bring to a boil, then simmer for 30 minutes, until the squash is tender.
4. 4. With an immersion blender, puree until it is completely smooth and creamy.
5. 5. Season with salt and pepper to taste. If it is too thick you may add more water.

butter, onion, fresh ginger, garlic, butternut squash, oranges, water, salt, pepper

Taken from www.food.com/recipe/ginger-butternut-squash-soup-412083 (may not work)