1. In a large, heavy-bottomed pot, heat oil over medium heat and sauté onions for a few minutes, until translucent. Add ginger and garlic and stir for a couple more minutes, until fragrant and just starting to brown. Add squash and sauté for a few minutes. Turn down heat if anything starts to stick.

  2. Add stock or water, salt, pepper and orange juice. Bring to a simmer, reduce heat, cover and cook until squash is tender, about 30 minutes. Add cream or coconut milk if desired, remove from heat and carefully puree until smooth. Adjust seasoning and gently reheat if necessary (don’t allow to boil).

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A bright yellow butternut squash soup in an earthenware bowl and topped with a flower garnish.