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Butternut Squash Soup

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“Jack and Marian Soat made this at their family Thanksgiving meal that they invited me to. They served it hot. It was simply delicious and I had to have the recipe.”
READY IN:
35mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

  • 1 cup chopped onion
  • 2 tablespoons vegetable oil
  • 1 teaspoon ground ginger
  • 1 teaspoon pumpkin pie spice
  • 2 (2 lb) butternut squash, peeled, seeded and cut into chunks
  • 4 cups apple juice

Directions

  1. cook onion in oil in large suacepan over medium heat unti tender. Add ginger and pumpkin pie spice, cook for one minute.
  2. Add squash and apple juice; heat to boil. Cover, reduce heat to low. Simmer for 15-20 minutes or until squash is tender.
  3. Puree soup in blender or food processor in batches, until smooth. return to saucepan, heat through.
  4. serve hot or chilled with crackers.

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