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

1. Cut squash in half, lengthwise, and scoop out insides.
2. Place cut side down on cookie sheet lined with foil, and bake at 400 for 45 minutes, or until a fork easily pierces it.
3. Cool, and then scoop squash out.
4. Saute onions, garlic, and mushroom in oil until soft.
5. Add ginger, chili paste, and salt.
6. Cook for a few more minutes to allow flavours to mingle.
7. Combine vegetable stock, orange juice, and squash, and blend with an immersion blender until smooth.
8. 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)