Buttercup Squash Soup


1 1/2 c onion (diced)
1 c shallot (diced)
3 tbsp olive oil
3 lb buttercup (or other winter squash) (peeled, deseeded, and cut into 1-inch cubes)
1 tbsp ginger (minced)
7 c vegetable stock
1/2 c orange juice
1 tbsp orange zest
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
1 bay leaf
1 c soy milk, rice milk, or other non-dairy milk
toasted pumpkin seeds, toasted almonds, or freshly snipped chives (garnishes)


In a large pot, saute the onion and shallot in olive oil for 5 minutes to soften. Add the buttercup squash and ginger, and saute an additional 5 minutes. Add the vegetable stock, orange juice, orange zest, cinnamon, salt, nutmeg, and bay leaf, and bring to a boil. Cover, reduce heat to low, and simmer for 25 minutes or until the squash is tender. Remove the pot from the heat, remove the bay leaves, and discard them. Using an immersion blender or food processor, puree the soup in batches. Stir in the soy milk and reheat the soup until just heated through, if necessary. Do not boil the soup or the soy milk will curdle. Garnish individual servings with a few toasted pumpkin seeds or toasted almonds, or a few snipped chives for color.

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