Spicy Butternut Squash Soup

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 butternut squash
• 2 -3 cups vegetable stock
• 1 cup orange juice
• 2 onions, chopped
• 1 pint mushroom, sliced
• 6 garlic cloves, minced
• 1 tablespoon minced ginger (or more)
• 1 tablespoon olive oil
• 1 tablespoon chili paste
• 1 teaspoon salt, to taste

Recipe

• 1 cut squash in half, lengthwise, and scoop out insides. place cut side down on cookie sheet lined with foil, and bake at 400 for 45 minutes, or until a fork easily pierces it. cool, and then scoop squash out.
• 2 saute onions, garlic, and mushroom in oil until soft. add ginger, chili paste, and salt. cook for a few more minutes to allow flavours to mingle.
• 3 combine vegetable stock, orange juice, and squash, and blend with an immersion blender until smooth. heat gently with onion mixture.