Butternut Squash Soup [Dairy Free]

1 Butternut Squash, cubed

1 Carton of Veggie Stock

1 small Onion, chopped

2 TB Butter

2 inches of fresh Ginger, chopped

1/4 Cup Orange Juice [optional]

Slice in half, peel, and core a butternut squash.


In a dutch oven, saute in butter the onion and ginger. Cook until translucent.

Add your cubed squash and saute for 5-6 minutes, uncovered.

Cover and simmer until the squash breaks down, about 30 minutes.

Purée in a food processor in batches once it cools down a little and pour back into your pot.


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