Spicy Butternut Squash Soup
- 2 butternut squash
- 2 -3 cups vegetable stock
- 1 cup orange juice
- 2 onions, chopped
- 1 pint mushroom, sliced
- 6 garlic cloves, minced
- 1 tablespoon minced ginger (or more)
- 1 tablespoon olive oil
- 1 tablespoon chili paste
- 1 teaspoon salt, to taste
- Cut squash in half, lengthwise, and scoop out insides.
- Place cut side down on cookie sheet lined with foil, and bake at 400 for 45 minutes, or until a fork easily pierces it.
- Cool, and then scoop squash out.
- Saute onions, garlic, and mushroom in oil until soft.
- Add ginger, chili paste, and salt.
- Cook for a few more minutes to allow flavours to mingle.
- Combine vegetable stock, orange juice, and squash, and blend with an immersion blender until smooth.
- Heat gently with onion mixture.
butternut squash, vegetable stock, orange juice, onions, mushroom, garlic, ginger, olive oil, chili paste, salt
Taken from www.food.com/recipe/spicy-butternut-squash-soup-250613 (may not work)