Orange Butternut Squash Soup

1 large butternut squash
1 cup orange juice
2 cups light vegetable stock
2 cups frozen green peas
6-8 water chestnuts, finely diced
3 scallions, thinly sliced
1 teaspoon curry powder
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
salt to taste

Preheat oven to 375 degrees
Halve the squash lengthwise and scrape out the seeds and fibers.
Place the halves cut side up in a shallow baking dish and cover with foil.
Bake for 45-50 minutes or until soft.
When squash is cool enough to handle, scoop the flesh away from the peel and transfer to a food processor.
Add the orange juice and puree until very smooth.
Transfer soup to a soup pot and add the stock. Bring to gentle simmer.
Add remaining ingredients.
Cook, covered, for 10 minutes over medium low heat.
Let stand 1-2 hours before serving.