Roasted Butternut Squash Soup
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Ingredients
- 2 tablespoons butter
- 1 small onion, chopped
- 1 piece (2 inches) fresh ginger, peeled and chopped
- 2 garlic cloves, chopped
- 2 3/4 pounds small butternut squash, prepared and cut into 3/4-inch cubes
- 1/4 cup fresh orange juice
- Coarse salt and ground pepper
- Sour cream, (optional)
- Spicy Pumpkin Seeds
Instructions
- 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.
- 2 tablespoons butter
- 1 small onion, chopped
- 1 piece (2 inches) fresh ginger, peeled and chopped
- 2 garlic cloves, chopped
- 2 3/4 pounds small butternut squash, prepared and cut into 3/4-inch cubes
- 1/4 cup fresh orange juice
- Coarse salt and ground pepper
- Sour cream, (optional)
- Spicy Pumpkin Seeds
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