Butternut Squash Soup

Rich and exploding with flavor!

3 tbsp butter
1 3/4 pounds butternut squash, peeled, seeded and cut into one and one half inch chunks
2 medium carrots, peeled and cut thin
1 large onion, chopped
4 cups vegetable broth
1/4 cup orange juice
1/4 cup kefir or cream (optional)
1 1/2 tsp very finely minced fresh ginger
1/4 tsp ground cloves
salt to season
1/4 tsp white pepper
parsley or cilantro to garnish

Heat the butter in a saucepan and saut?nions until translucent. Add squash and carrots and stir occasionally over moderate heat for about five minutes.

Stir in the vegetable broth and bring to a boil. Cover and simmer until tender, about 20 minutes. Let cool for about 30 minutes. Add orange juice.

Pur?in batches in a blender or processor until smooth. Add the kefir or cream, if desired. Heat through over low heat. Add the ginger, salt and white pepper to taste. If necessary, adjust the thickness by adding more cream or stock. Garnish with cilantro or parsley.

Source: alive Magazine (pre-2000)