RECIPE:

Add water to a large soup pot over medium heat. Saute onion, ginger and garlic for 3 to 5 minutes at low heat. Add freshly squeezed orange juice and simmer for 2 minutes. Add potatoes, butternut squash and vegetable stock. Simmer for approximately half hour until vegetables are tender. Ladle the contents into a blender and puree. You may save soup for later to rehear or reheat immediately. Season with himalayan salt, freshly ground peer and garnish with parsley and green onion.

INGREDIENTS:

1 large onion
4 cloves minced garlic
3 tablespoons minced ginger
2 medium potatoes
1 large butternut squash
1/4 cup orange juice
Zest from 2 oranges
3 1/2 cups vegetable stock