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Soup & Stew
American
2 servings
5 minutes
40 minutes
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.
