Ginger Squash Soup

         Yield: 4 Servings
Categories: Soups, Vegetables

1 md Butternut or buttercup -squash 2 tb Vegetable oil 1 md Yellow onion, chopped 3 tb Peeled and chopped ginger -root 2 lg Cloves garlic, chopped 4 c Vegetable stock 3 tb Yellow or white miso 1/2 ts Salt 1/4 ts White pepper Juice of 1 orange 1/4 To 1/2 cup half and half -(optional) Wash squash well, peel and use the peelings in the stock. Chop the squash into 1" pieces, discarding the seeds. You should have about 4 1/2 cups chopped squash. In a large soup kettle, saute the onion, ginger and garlic in vegetable oil. When the onion softens, add the squash and saute for 5 more minutes. Add stock and cover pot. Simmer over medium heat for 30 to 40 minutes. Add miso, salt, pepper and orange juice. Puree soup in a blender in batches, if necessary, until smooth. Add cream. If the soup is too thick, add more soup stock. Serves 4 to 6.