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Categories:Viewed: 68 - Published at: 9 years ago
Ingredients
- 2 tablespoons butter or 2 tablespoons margarine
- 1 small onion, chopped
- 1 tablespoon fresh ginger, chopped
- 2 garlic cloves, chopped
- 1 large butternut squash, peeled seeded, and cubed
- 1 large oranges, juiced or 1/2 cup orange juice
- 4 -6 cups water
- salt
- pepper
Method
- 1. Melt butter or margarine in stock pot, and add onions. Sautee over medium heat until translucent.
- 2. Add ginger, garlic, and cubed butternut squash. Sautee a few more minutes until fragrant.
- 3. Add orange juice, and water. Bring to a boil, then simmer for 30 minutes, until the squash is tender.
- 4. With an immersion blender, puree until it is completely smooth and creamy.
- 5. Season with salt and pepper to taste. If it is too thick you may add more water.
