Nothing feels more like autumn than a warm bowl of soup. I made this one up based on a few others I read – and added ginger and orange juice – this one is a keeper!
1 large butternut squash, peeled and cubed
4 tbsp. butter (or oil if you prefer)
1 medium onion, chopped
1 clove of garlic, minced
1 “thumb size” chunk of fresh ginger, grated
3 tbsp frozen orange juice concentrate
2 tbsp sugar
salt / pepper
1 carton chicken stock
1/4 cup heavy cream (optional)
Melt butter over medium heat in saucepan and add onion, garlic and ginger until translucent (5 mins or so). Add cubes of squash and stir until coated with butter. Add salt and pepper, orange juice concentrate, sugar and chicken stock. Cook over medium-low heat (uncovered) until squash is very soft (25-30 mins or so).
Working in small batches (1-2 cups, depending on the size of your blender), and with the vent hole opened on the lid, blend soup until smooth. Return to pot and add cream.
Serve with crusty bread!