Pureed Butternut Squash Soup

  • 2 tablespoons butter 
  • 1 small onion, chopped
  • 1 piece (2 inches) fresh ginger, peeled and chopped 
  • 2 garlic cloves, chopped
  • 1/4 cup fresh orange juice 
  • Coarse salt and ground pepper
  • 2 3/4 pounds small butternut squash, prepared and cut into 3/4-inch cubes

Directions

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. Purée soup in two batches. When blending hot foods, allow the heat to escape to prevent splattering. 

Remove the cap from the hole of the blender’s lid, and cover with a dish towel. Stir in juice and 1 1/2 teaspoons salt. Serve hot, with sour cream, pepper, and pumpkin seeds, if desired.

Martha Stewart