2 tbsp. butter
1 piece (2 inches) fresh ginger, peeled and chopped
2 3/4 lbs. small butternut squash, prepared and cut into 3/4-inch cubes
Coarse salt and ground pepper
1 small onion, chopped
2 garlic cloves, chopped
1/4 cup fresh orange juice
1 lb chicken thighs
1 cup chicken broth
1 apple, chopped
1. Melt butter in a large saucepan over medium heat. Cook onion until fragrant, about 2 minutes. Add ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes. Stir in 4 cups water. Bring to a boil; reduce heat. Simmer until squash is tender, 20 minutes.
2. Puree soup in 2 batches. When blending hot foods, allow the heat to escape to prevent splattering. Remove the cap from the hole of the blender's lid, and cover with a dish towel. Stir in juice and 1 1/2 teaspoons salt. Serve hot, with salt & pepper to taste.
3. Put 1 lb. chicken thighs, 1/2 cup chicken broth, 1 apple in the crockpot on high for 4 hours.
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