Butternut Squash Soup

Now that the weather is getting cooler, I love to make nice hot soups to take with me to work for lunches. Making your own soup is a great way to control your nutrition and avoid the high sodium levels found in many store bought soups. It only takes a little while and you can make it one evening while you're making dinner!

What you'll need:

1 Butternut Squash, diced
1 medium Onion, diced
2-3 cloves of Garlic, finely chopped
2 tbsp Butter
3 cups Chicken or Vegetable Stock
1/4 cup Orange Juice
1/2 tsp Ground Ginger
Salt & Pepper

The hardest part of this soup is dicing up the butternut squash, and even that isn't too hard! Cut it into 1" cubes.

Melt butter in large saucepan.

Add in squash, onion and garlic. Sprinkle in a little salt to help the vegetables sweat a little. Sauté for 10 minutes, stirring often.

Add stock, juice, ginger and freshly ground pepper. Simmer for 20 minutes or until squash is tender.

Puree soup in batches in a food processor.

To prevent the puree from splattering, let the heat escape by keeping the hole at the top of your processor or blender clear.

Return to the pot and reheat.

Serve it hot with sour cream or even a few roasted pumpkin seeds.

Nice hot, delicious soup on a crisp Autumn day :)

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