Autumn Gold Butternut Squash Soup

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 medium butternut squash
• 1 large onion, chopped
• 2 teaspoons vegetable oil
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1/4 teaspoon thyme
• 2 bay leaves
• 1 medium carrot, diced
• 2 stalks celery, chopped
• 1 1/2 cups water
• 1 1/2 cups tomato soup
• 1 cup apple juice
• 1 cup orange juice
• salt and pepper

Recipe

• 1 cook the squash-i boil it for this recipe and use the broth in place of the water called for.
• 2 saute the chopped onion in the oil with the spices and bay until onion is translucent.
• 3 add the carrot and celery and the squash water.
• 4 cover and simmer until carots are tender.
• 5 remove bay leaves puree the veg and squash, whisk in juices return to a simmer, taste and add salt and pepper.