Puréed Butternut Squash Soup

2 tablespoons butter

1 small onion, chopped

1 piece (2 inches) fresh ginger, peeled and chopped

2 garlic cloves, chopped

2.75 pounds small butternut squash, prepared and cut into ¾-inch cubes

0.25 cup fresh orange juice

Coarse salt and ground pepper

Sour cream, (optional)

Spicy Pumpkin Seeds

Melt butter in a large saucepan over medium heat. Cook onion until fragrant, about 2 minutes. Add ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes. Stir in 4 cups water. Bring to a boil; reduce heat. Simmer until squash is tender, 20 minutes.
Puree soup in 2 batches. When blending hot foods, allow the heat to escape to prevent splattering. Remove the cap from the hole of the blender's lid, and cover with a dish towel.
Stir in juice and 1 ½ teaspoons salt. Serve hot, with sour cream, pepper, and pumpkin seeds, if desired.

Course🍤Appetizer

Diets🥕Vegetarian🌾Gluten-free...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food🍂Fall🦃Thanksgiving

Season🍂Fall

DifficultyEasy ⏰ 45m