Categories: Soups

Ingredients

• 2 tsps olive oil
• 1 cup onion, chopped
• 1tsp garlic, minced
• 1 tbsp gingerroot, grated
• 1/2 tsp cumin
• 6 cups butternut squash, peeled and cubed
• 2 cups chicken broth
• 1 1/2 cups unsweetened carrot juice
• 1/4 cup frozen pineapple concentrate
• 1 tsp orange zest
• 1/2 tsp salt
• 1/4 tsp pepper
• sour cream *optional*

Directions

1. heat olive oil in non-stick soup pot over medium heat

2. add onions and garlic, cook 3 min

3. stir in gingerroot and cumin, cook 30 s

4. add remaining ingredients (except sour cream)

5. bring to a boil

6. reduce heat, cover and simmer for 12-14 min (until squash is tender)

7. bit by bit, puree in blender

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