Butternut Squash and Roasted Red Pepper Soup

2 shallots, sliced
1 clove garlic, minced
1 tablespoon unsalted butter
1 8.8-ounces package Melissa’s Peeled and Steamed Butternut Squash
1 teaspoon fresh ginger root, minced
3 cups chicken stock
1 cup orange juice
2 whole red peppers from a jar of Melissa's Fire Roasted Sweet Red Bell Peppers, chopped
1/4 teaspoon kosher salt
1/8 to 1/4 teaspoon cayenne pepper
Sour cream (for garnish)
Fresh basil, cut in julienne strips (for garnish)
Bacon, cooked and crumbled (for garnish)

In a medium soup pot, sauté the shallots and garlic in butter until tender. Add the squash, fresh ginger, and broth, and bring to a boil. Remove from heat and allow to cool for 10 to 15 minutes. Stir in orange juice, red peppers, salt, and cayenne. Using an immersion blender, purée mixture until smooth and creamy (If you don't have an immersion blender, use a stand blender or food processor to purée soup). Ladle into individual bowls and served topped with a dollop of sour cream, julienne strips of fresh basil, and crumbled bacon.