Ingredients

• 3 tablespoons olive oil
• 1 sweet onion, diced
• 1 clove garlic
• 32 ounces butternut squash, cubed
• 1 red apple, peeled, cored and diced
• 1- 2 inches of fresh ginger, peeled and minced
• 2 1/2 cups chicken stock
• 1/2 cup fresh squeezed orange juice (about 2 oranges)
• salt and black pepper
• half n half or cream
• chopped pecans
• paprika

Instruction

1. Heat the oil in a soup pot.
2. Add the onions and garlic and fry until softened.
3. Add the butternut squash, apples, and ginger.
4. Cook about 5 minutes, stirring from time to time.
5. Add the stock and orange juice.
6. Simmer for 30 minutes until squash is tender.
7. Cool slightly.
8. Puree in a food processor  until smooth.
9. Salt and pepper to taste.
10. Reheat when ready to serve and ladle into bowls

GARNISH

I like to use a milk frother to heat and fluff 1/2 n /12 or cream.  Pour a little on top of each soup.  Add chopped pecans and sprinkle with a little paprika.  Amazon sells the frother  here.

I also love using the frother for coffee in the morning!

By KathyMillerTime

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