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Butternut Squash Soup
By Melissa's Corporate Chefs

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

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.