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Ginger Squash Soup

1 medium butternut or buttercup squash
2 Tbl vegetable oil
1 medium yellow onion, chopped
3 Tbl peeled and chopped ginger root
2 large cloves garlic, chopped
4 C vegetable stock
3 Tbl yellow or white miso
1/2 tsp salt
1/4 tsp white pepper
juice of 1 orange
1/4 to 1/2 cup half and half (optional)

Wash squash well, peel and use the peelings in the stock. Chop
the squash into 1" pieces, discarding the seeds. You should have
about 4 1/2 cups chopped squash.

In a large soup kettle, saute the onion, ginger and garlic in
vegetable oil. When the onion softens, add the squash and saute
for 5 more minutes.

Add stock and cover pot. Simmer over medium heat for 30 to 40
minutes.

Add miso, salt, pepper and orange juice. Puree soup in a blender
in batches, if necessary, until smooth. Add cream. If the soup
is too thick, add more soup stock.

Serves 4 to 6.

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