1

Melt the butter in a large saucepan over medium heat. Cook the onion until fragrant, about 2 minutes. Add the ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes. Stir in 4 cups water. Bring to a boil; reduce the heat. Simmer until the squash is tender, about 20 minutes.

2

Purée the soup in two batches. Stir in the orange juice and 1 1/2 teaspoons salt.Serve hot, with sour cream, pepper, and pumpkin seeds, if desired.

3

SPICY PUMPKIN SEEDS:

4

Preheat the oven to 350°F. In a medium bowl, combine all the ingredients and toss to coat. Spread on a rimmed baking sheet; bake until puffed and browned,about 10 minutes.