Butternut Squash, Ginger and Orange Soup
Comments: Excellent served along with whole wheat crackers.
Servings: 6 [1-cup / 250-mL] each
  • 1 onion, chopped
  • 1 tablespoon [15 mL] freshly minced ginger
  • 1 clove garlic, minced
  • 1/4 cup [60 mL] sesame mandarine salad dressing
  • 4 cups [1 L] chopped peeled butternut squash
  • 3 cups [750 mL] low-sodium chicken broth
  • Into a large casserole, heat together chopped onion, freshly minced ginger and minced garlic in salad dressing strirring from time to time for approximately 5 minutes, until onion is tender-crisp.
  • Mix in chopped butternut squash before pouring in chicken broth.
  • Leave soup to simmer over medium-low heat for approximately 30 minutes, until butternut squash is tender.
  • Puree soup, a little at a time into a blender, until really smooth.
  • Reheat soup if needed before serving.