The Squash Court

Makes 6 Servings

2 tsp olive oil
1 cup chopped onions
1 tsp minced garlic
1 tbsp grated gingerroot
1/2 tsp ground cumin
6 cups peeled, cubed butternut squash
2 cups chicken broth
1 1/2 cups unsweetened carrot juice
1/4 cup frozen pineapple juice concentrate
1 tsp grated orange zest
1/2 tsp salt
1/4 tsp freshly ground black pepper
Light sour cream (optional)

1.  Heat olive oil in a large, non-stick soup pot over medium heat.  Add onions and garlic.  Cook and stir until onions begin to soften, about 3 minutes.

2.  Stir in gingerroot and cumin, and cook for 30 more seconds.  Add squash and remaining ingredients, except sour cream.  Mix well.  Bring soup to a boil.  Reduce heat to low, cover, and simmer for 12 to14 minutes, or until squash is tender.

3.  Working in batches, transfer soup to a blender or food processor and puree until smooth.  Return pureed soup to pot.  Serve hot soup with a dallop of light sour cream in the center, if desired.

Recipe taken from