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]
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.