Total Time
1hr
Prep 20 mins
Cook 40 mins

The combination of ginger and butternut squash is delicious and addictive. This recipe yields a creamy soup without the use of any cream. I love to whip this soup up with my immersion blender right in the pot. This soup also freezes well. You can serve it with a dollop of sour cream if you desire, although I serve it without a garnish. If you want to make this a completely dairy free soup, use dairy free margarine (Fleishman's unsalted, or Earth Balance.) Oh yeah, and you MUST use fresh ginger.

Ingredients Nutrition

Directions

  1. 1. Melt butter or margarine in stock pot, and add onions. Sautee over medium heat until translucent.
  2. 2. Add ginger, garlic, and cubed butternut squash. Sautee a few more minutes until fragrant.
  3. 3. Add orange juice, and water. Bring to a boil, then simmer for 30 minutes, until the squash is tender.
  4. 4. With an immersion blender, puree until it is completely smooth and creamy.
  5. 5. Season with salt and pepper to taste. If it is too thick you may add more water.