My only critism with this recipe, now that I've tried it a few times, is that I would prefer it tasting a bit less orang-y. It isn't bad, but it might be a tad sweet for some. But the texture is perfect, for not having any cream in it.
This is basically all you need:
Saute the onions and garlic:
Once the onions are soft, add the squash and seasonings:
Then, the chicken broth and orange juice:
With a handy hand blender, you can blend it all in the same pot...less clean ups!
After 30-35 min of simmering the soup, the squash should be tender enough to blend:
Add a little salt and pepper to taste, and that's really all there is to it!
The Recipe: Harvest Squash Soup
Chatelaine, November 11, 2008