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.