2 tsp. olive oil
1c. chopped onions
1 tsp. minced garlic
1 tbl. grated gingerroot
1/2 tsp. ground cumin
6c. peeled, cubed butternut squash
2c. chicken broth
1 1/2c. unsweetened carrot juice
1/4c. frozen pineapple juice concentrate
1 tsp. grated orange zest
1/2 tsp. salt
1/4 tsp. pepper  

Heat olive oil in a soup pot over medium heat. Add onions, and garlic. Cook and stir until onions begin to soften, about 3 minutes.

Stir in gingerroot and cumin, and cook for 30 more seconds. Add squash and
remaining ingredients. Mix well. Bring soup to a boil. Reduce heat to low, cover,
and simmer for 12-14 minutes, or until squash is tender. Working in batches, transfer soup to a blender or food processor and puree until smooth. Return pureed soup to pot. Serve hot soup with a dollop of light sour cream in the center, if desired.