Spiced Butternut Squash Soup

4 C. Butternut Squash, peeled and cubed
2 Carrots, peeled and uniformly chopped
1 small Onion, chopped
2 Cloves Garlic
1-2 in. grated Ginger
1/4 C. Orange Juice, freshly squeezed
3 C. Water
1/2 tsp. Turmeric (or Curry Powder)
1/8 Cinnamon
1/8 Cardamon
dash Ground Cloves
White Pepper
Sea Salt
Vegetable Stock

Sauté onion and garlic in a small amount of vegetable stock over medium heat until onion is translucent. Add grated ginger, turmeric, cinnamon, cardamon, and ground cloves and toast spices for 1-2 minutes. Add carrots, butternut squash, fresh squeezed orange juice and water and bring to a boil. Reduce heat to a simmer, cover slightly and cook for 20 minutes, or until vegetables are fork tender. Season with fresh ground white pepper and sea salt to taste.

Let cool slightly and ladle in batches into a blender. Blend until smooth. Serve warm or chilled. Garnish with roasted butternut squash seeds, roasted almonds, or chopped jalapeño. You can also try a dollop of vegan sour cream.

You can also try roasting the butternut squash, carrots, onions, and garlic for a unique flavor:

Preheat oven to 375 degrees Fahrenheit. Halve and seed butternut squash, placing cut side down in a large oven-safe dish. Place halved and peeled onion, and peeled garlic in dish around butternut squash. Mix at least 1 cup of vegetable stock with freshly squeezed orange juice and spices, and pour into dish around vegetables. There should be enough liquid to partially cover halved onion, so add more vegetable stock if necessary. Roast in oven until very tender--about 30 minutes. Let cool slightly. Scoop out squash flesh and put in blender, along with onions, garlic and remaining broth. (Source: http://localfoods.about.com/od/soups/r/squashsoup.htm -- see Roasted.)