Instructions: Wash squash well, peel and use the peelings in the stock. Chop the squash into 1" pieces, discarding the seeds. You should have about 4 1/2 cups chopped squash. In a large soup kettle, saute the onion, ginger and garlic in vegetable oil. When the onion softens, add the squash and saute for 5 more minutes. Add stock and cover pot. Simmer over medium heat for 30 to 40 minutes. Add miso, salt, pepper and orange juice. Puree soup in a blender in batches, if necessary, until smooth. Add cream. If the soup is too thick, add more soup stock.

Serves 4 to 6.

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