Butternut Squash Soup

　
Makes 5-7 servings
Ingredients
3 TBS butter

1 large yellow onion, diced
2 med white thin skinned potatoes (or other potatoes peeled), diced
1 butternut squash, peeled, seeded and diced
¼ cup orange juice (I used seasonal clementines)
1 TBS orange zest (used clementines as well)
3 cups vegetable stock
1 ½ tsp kosher salt
¼ tsp fresh ground pepper
¼ tsp all spice
¼ tsp fresh ground nutmeg
¼ tsp ground ginger
½ cup dried cranberries
Instructions
Melt the butter in a large pot on medium, then add the onion. Stir to coat the onion in the butter and let cook 3 minutes until it starts to soften. Add the diced potatoes and squash and stir again. Let cook another 5 minutes, stirring every minute or so.
Add orange juice, zest and vegetable stock. Stir and cover the pot. Let simmer for 30 minutes.
Use an immersion blender (make sure it’s submerged, this soup is like napalm!) to blend the vegetables into a nice thick and creamy soup. Once blended, add salt pepper and spices, tasting as you go.
Ladle soup into individual mugs or bowls and sprinkle with dried cranberries (pomegranate seeds are fun too!).