This is a bit sweet, but still really good. I did not blend it, but either way would work well.
Squash soup

Servings: 6-8

2 onions, diced
6 cloves garlic, chopped
3 pounds butternut squash, peeled, de-seeded, and cut into 1-inch cubes
some fresh ginger, minced
bay leaf
7 cups vegetable stock or water
1/2 cup orange juice
orange zest, to taste
cinnamon, to taste
soy sauce, to taste
nutmeg, to taste

In a large pot, combine the onions, garlic, squash, ginger, bay leaf and stock. Bring to a boil and then simmer gently for about 30 minutes. When the squash is tender, add the orange juice, orange zest, cinnamon, soy sauce, and nutmeg. Simmer another 5 minutes.

Puree with an immersion blender or place in a blender jar and process until smooth. Transfer back to the pot, season to taste, and re-heat.

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