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Butternut Squash Soup with Ginger and Orange
FLAVOUR AND SAVOUR10Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 lb. butternut squash (peeled seeded and cut into 1 inch cubes)
- 2 tsp. extra-virgin olive oil
- 2 Tbsp. grape seed oil (or other high temperature oil)
- 1 small onion (chopped)
- 2 garlic cloves (chopped)
- 1 fresh ginger (i-inch knob, peeled and finely grated)
- 1/4 cup orange juice (freshly squeezed, about 1/2 an orange)
- 2 1/2 cups organic vegetable broth (for vegan, or chicken broth)
- sea salt
- sea salt and ground pepper
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