Butternut Squash Soup

I promised you a fabulous Butternut Squash Soup a few weeks ago when I pureed a five-pounder for my son's baby food.  Well, better late than never!  This soup is amazing!  It pairs perfectly with a crisp salad and apple cinnamon muffins (in fact, that is exactly what we're having for dinner tonight) and is equally as good as a starter to a multi-course dinner.

2 tablespoons butter

1 small onion, chopped

1 piece (2 inches) fresh ginger, peeled and chopped

2 cloves garlic, chopped

2 3/4 pounds butternut squash, peeled, seeded (reserve the seeds!), and cut into 1-inch cubes

1/4 cup fresh orange juice

coarse salt and freshly ground black pepper

sour cream

spicy pumpkin (or squash) seeds (recipe follows)

Melt the butter in a large saucepan over medium heat.  Add the onion and cook until fragrant, about 2 minutes.  Add the ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6-8 minutes.  Stir in 4 cups water and bring to a boil.  Reduce the heat and simmer until squash is tender, about 20 minutes.

Puree the soup in either a food processor or a blender in two batches.  Be careful if using a blender since hot liquids expand!  Pour the pureed soup back into the saucepan.  Add the orange juice and 1 1/2 teaspoons salt.  Serve hot, with sour cream, pepper, and pumpkin seeds.

For the pumpkin seeds:

1 cup raw green pumpkin seeds (or, simply use the seeds from the squash you just cut up)

1 teaspoon chili powder

1/8 to 1/4 teaspoon cayenne

1/2 teaspoon coarse salt

2 teaspoons fresh lime juice

Clean, rinse, and dry the seeds.  Mix all ingredients together in a small bowl.  Spread on a rimmed baking sheet.  Bake at 350 until puffed and browned, about 10 minutes.