Butternut Squash Soup

2 TBL butter
1 small onion
1 piece (2 inches)fresh ginger
2 garlic cloves
2-3 lbs. butternut squash
1/4 cup orange juice
salt and pepper
sour cream
spicy pumpkin seeds

Melt butter and cook onion in sauce pan over medium heat. Add ginger, garlic, and cut up squash. Cook 6-8 minutes. Stir in 4 cups water and bring to a boil; reduce heat. Simmer until squash is tender about 20 minutes. Puree soup in two batches still in OJ. Serve hot in cups top with seasonings, sour cream and seeds