Ingredients
- 1 medium Butternut Squash peeled, seeded, and chopped into chunks
- 2 Shallots
- 1 clove Organic Garlic
- 3 cups Vegetable Broth or Chicken Broth
- 1 teaspoon Organic Ginger Root grated
- 1 cup Orange Juice or Apple Juice
- 1 tablespoon Butter or Margarine
- Salt and Fresh Ground Black Pepper to taste
Directions
In a medium soup pot sauté the shallots and garlic in butter until tender.
Add the squash, fresh ginger and broth and bring to a boil. Simmer until tender, about 25 minutes.
Puree in a processor or blender, add the fruit juice, salt & pepper.
Reheat before serving; garnish with your favorite fresh herbs and roasted squash seeds.
