Butternut Squash Soup

The credit for the recipe goes to my dad. It's the best butternut squash soup recipe I've ever tried. Let me know what you think...Especially you, Shannon.

4 Tbsp melted butter
1 cup chopped leeks
1/2 cup shallot
1 1/2 lbs. butternut squash chunks
1 quart chicken broth
1 cup heavy whipping cream
1 cup freshly squeezed orange juice
1/2 tsp ground ginger
salt and pepper to taste

dallop of sour cream and/or orange zest for garnish

Melt butter in a large pot
Saute leeks & shallots until brown in the butter
Puree broth and squash chunks (which have been steamed or baked until softened---about an hour prior) and add to the large pot. Bring to a boil...once boiling, reduce to a simmer.
Add heavy cream & orange juice & spice (do not bring to a boil again)

Serve when ready. Add sour cream & zest as garnish