Orange Butternut Soup

This soup pushes the mild sweetness of the butternut squash into bold territory with strong spices and not-so-subtle heat. Begin by sautéing chopped red onion, garlic and ginger in a little vegetable oil and butter. Add chopped butternut squash and seasonings: cumin, nutmeg, cayenne, salt and pepper. Continue cooking until squash starts to sweat then add chopped roasted red pepper and chicken stock to cover. Add bay leaf and dried navel orange slices (found at Trader Joe's). Bring everything to a simmer and continue for 10-15 minutes, or until squash is soft. Remove bay leaf and oranges, scoop flesh from oranges and return to pot. Add 1/2 cup of 1/2 and 1/2 (optional) and purée in small batches. We served with thick slices of toasted walnut wheat bread and butter.