Pureed Butternut Squash Soup

• 2 tablespoons butter
• 1 small onion, chopped
• 1 piece (2 inches) peeled fresh ginger, chopped
• 2 garlic cloves, chopped
• 2 3/4 pounds small butternut squash, peeled, seeds removed, and flesh cut into 3/4-inch cubes
• 1/4 cup fresh orange juice
• Coarse salt and fresh ground pepper
• Sour cream (optional)
• Spicy Pumpkin Seeds (optional; recipe below)
• 1 cup raw green pumpkin seeds
• 1 teaspoon chili powder
• 1/8 to 1/4 teaspoon cayenne pepper
• 1/2 teaspoon coarse salt
• 2 teaspoons fresh lime juice

1. Melt the butter in a large saucepan over medium heat.
2. Cook the onion until fragrant, about 2 minutes.
3. Add the ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes.
4. Stir in 4 cups water.
5. Bring to a boil; reduce the heat.
6. Simmer until the squash is tender, about 20 minutes.
7. Puree the soup in two batches.
8. Stir in the orange juice and 1 1/2 teaspoons salt.
9. Serve hot, with sour cream, pepper, and pumpkin seeds, if desired.
10. Preheat the oven to 350F.
11. In a medium bowl, combine all the ingredients and toss to coat.
12. Spread on a rimmed baking sheet; bake until puffed and browned, about 10 minutes.
13. When blending hot foods, allow the heat to escape to prevent spattering.
14. Remove the cap from the hole of the blenders lid, and cover the hole with a dish towel while blending.

butter, onion, fresh ginger, garlic, butternut squash, orange juice, salt, sour cream, recipe below, pumpkin seeds, chili powder, cayenne pepper, coarse salt, lime juice

Taken from www.epicurious.com/recipes/food/views/pureed-butternut-squash-soup-383270 (may not work)