Paramount Citrus

• Preheat oven to 375°F.
• Juice three oranges with a citrus reamer or juicer; set aside.
• In a greased roasting pan, place squash cut-side down; pierce each half several times with a fork.
• Bake until squash is tender.
• Once squash is cool enough to handle, scoop out the seeds and reserve remaining squash for soup.
• In a large pot, melt butter and sauté shallots, garlic, chili and fresh ginger.
• Add broth and squash, bring to a boil and simmer for 10 minutes.
• Add orange juice and nutmeg slowly and simmer for another 5 minutes.
• Let soup cool and blend with a hand blender.
• Season with fresh parsley, salt and pepper to taste.
• Reheat and serve.