Butternut Squash Soup II

Butternut Squash Soup II (05novbride)
(MH Jay's recipe)

Ingredients:
1 finely chopped onion
1-3 tablespoons of fresh minced ginger (depending on taste for ginger)
1/4-1/2 cup canola or other plain vegetable oil (olive oil not recommended)
2 frozen packages butternut squash
1-2 cans of chicken stock (the amount of chicken stock depends on how thick/thin you want the soup)
1/2 cup OJ
Salt and fresh ground pepper to taste

Directions:

1. Sauté the onion first for a few minutes (with small pinch of salt) until almost translucent in oil (about 3-5 minutes)

2. Add ginger and sauté with onion for another 2-3 minutes

3. Add chicken stock and bring to a boil

4. Defrost frozen squash in the stock and bring to a simmer/boil again and cook for another 5 minutes once it has simmered

5. Add OJ and simmer for another couple of minutes

6. Add salt and fresh ground pepper to taste

7. Blend the soup to make smooth if desired (but not necessary)

Cooking note:
1. The ginger is the only ingredient that can effect the taste of the soup drastically if you use too much or too little, so you may want to start small and taste as you go along

2. You can use fresh butternut squash if you prefer, but it must be roasted first and is somewhat of a pain - the frozen tastes the same!