2 3/4 pounds butternut squash - peeled, deseeded, and cut into cubes
1/4 cup fresh orange juice
salt and white pepper to taste
Instructions
Pour olive oil in a large saucepan over medium heat. Cook onion for a few minutes. Add ginger, garlic, and squash. Cook, stirring occasionally, for about 10 minutes.
Stir in 4 cups of water. Bring to a boil. Reduce heat and simmer for about 20 minutes or until tender.
To puree the soup, either put the soup in a blender in batches (careful with hot soup) or use an immersion stick blender right in the pot.
After blending, stir in juice and add salt and pepper to taste.Serve hot.
Originally Submitted
4/3/2013
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