This really is very tasty, but it probably sounds odd since this soup is made out of squash.
Butternut Squash Soup
2 medium butternut squash (or one large)
1/2 tsp salt
1 small onion, chopped
2 cloves garlic, chopped
2 T minced ginger
1 T thyme, & 1 bay leaf
1/2 c orange juice
3/4 c sour cream, lite
Slice the squash in half from stem to bottom, and scoop out seeds. Cut into chunks. Put in pressure cooker for 20 minutes. (Time depending on how big your squash pieces are.)
In Dutch oven over med. heat, warm 2 T oil. Add onion, garlic, ginger.
Cook, stirring occasionally for 8 minutes. Mash cooked squash. Add orange juice and 4 c water, thyme and bay leaf. Bring to simmer. Stir occasionally for 30 minutes.
Put squash mixture in blender with sour cream. Puree. You will most likely have to do this in batches.
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