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