It’s squash time. This recipe adapted from Martha Stewart site. It’s very simple soup but it has hint of orange juice.
1 tablespoons butter
1/2 small onion, chopped
1 tsp fresh ginger, chopped
2 garlic cloves, chopped
2 cups water or chicken bullion
2 cups butternut squash puree*
1/4 cup fresh orange juice
Coarse salt and ground pepper
Sour cream, optional
*I baked halves of butternut squash in oven (400 F) until tender and made my own puree.
Melt butter in a large saucepan over medium heat. Cook onion until fragrant, about 2 minutes. Add ginger and garlic; cook, stirring occasionally, until fragrant, 6 to 8 minutes. Stir in water or chicken bullion. Bring to a boil; add squash puree, reduce heat, cook 5 minutes.
Stir in juice and 1 1/2 teaspoons salt. Serve hot, with sour cream, if desired.