Spicy Butternut Squash Soup

I never thought I would like squash soup... but when it has a good amount of heat, and some garlic... sign me up! I always make my vegetable stock from scratch, and I really think that makes it so much better!

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 2  butternut squash
• 2 -3  cups  vegetable stock
• 1  cup  orange juice
• 2  onions, chopped
• 1  pint mushroom, sliced
• 6  garlic cloves, minced
• 1  tablespoon  minced ginger (or more)
• 1  tablespoon olive oil
• 1  tablespoon  chili paste
• 1  teaspoon salt, to taste

Directions

1. Cut squash in half, lengthwise, and scoop out insides. Place cut side down on cookie sheet lined with foil, and bake at 400 for 45 minutes, or until a fork easily pierces it. Cool, and then scoop squash out.
2. Saute onions, garlic, and mushroom in oil until soft. Add ginger, chili paste, and salt. Cook for a few more minutes to allow flavours to mingle.
3. Combine vegetable stock, orange juice, and squash, and blend with an immersion blender until smooth. Heat gently with onion mixture.