1 medium Butternut Squash
peeled, seeded, and chopped into chunks
1 clove Organic Garlic
3 cups Vegetable Broth or Chicken Broth
1 teaspoon Organic Ginger Root
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.