Puréed Butternut Squash Soup

Preparation

1. Step 1

   Melt the butter in a large saucepan over medium heat. Cook the onion until fragrant, about 2 minutes. Add the ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes. Stir in 4 cups water. Bring to a boil; reduce the heat. Simmer until the squash is tender, about 20 minutes.

   Step 2

   Purée the soup in two batches. Stir in the orange juice and 1 1/2 teaspoons salt. Serve hot, with sour cream, pepper, and pumpkin seeds, if desired.

2. Spicy Pumpkin Seeds

   Step 3

   Preheat the oven to 350°F. In a medium bowl, combine all the ingredients and toss to coat. Spread on a rimmed baking sheet; bake until puffed and browned, about 10 minutes.

3. Puréeing Soup

   Step 4

   When blending hot foods, allow the heat to escape to prevent spattering. Remove the cap from the hole of the blender’s lid, and cover the hole with a dish towel while blending.