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Ingredients
| butternut squash: 1 |
| onions: 1 (chopped) |
| vegetable oil: 2 tsp |
| whole nutmeg: 1/4 tsp |
| ground cinnamon: 1/4 tsp |
| dried thyme (leaves): 1/4 tsp |
| bay leaf: 2 |
| carrots: 1 (diced) |
| celery: 2 stalks (chopped) |
| water: 1 1/2 cups |
| soup - tomato: 1 1/2 cups |
| unsweetened apple juice: 1 cup |
| orange juice: 1 cup |
| salt |
| black pepper |
Autumn Gold Butternut Squash Soup
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
20 min -
Servings
6 serving(s)
Tags
- Cook the squash-I boil it for this recipe and use the broth in place of the water called for.
- Saute the chopped onion in the oil with the spices and bay until onion is translucent.
- Add the carrot and celery and the squash water.
- Cover and simmer until carots are tender.
- REmove bay leaves Puree the veg and squash, whisk in juices return to a simmer, taste and add salt and pepper.