Butternut Squash Soup from Dinners in a Flash

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Butternut Squash Soup
What a tasty fall treat!

Serves 4

Ingredients

Qty	Unit	Ingredient

2 3/4	lb	Butternut squash, peeled, seeds removed and flesh cut into 3/4 inch cubes
1/4	C	Orange juice - fresh
2	Tb	Butter
1		Onion - small, chopped
1	ea	Ginger - fresh, peeled and chopped
2		Garlic cloves, chopped
		Sour cream (optional)
		Salt and pepper to taste

Instructions

Melt butter over medium heat in a large saucepan. Cook onion about 2 minutes. Add ginger, garlic, and squash. Cook 6 to 8 minutes, stirring occasionally. Stir in 4 cups water, and bring to a boil. Reduce heat, and simmer until squash is tender, about 20 minutes. Puree soup in 2 batches. Stir in orange juice and 1 1/2 teaspoons salt. Serve with hot sour cream if desired.