Autumn Gold Butternut Squash Soup

Recipe by Diana Adcock
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    medium butternut squash
  • 1
    large onion, chopped
  • 2
    teaspoons vegetable oil
  • 14
    teaspoon nutmeg
  • 14
    teaspoon cinnamon
  • 14
    teaspoon thyme
  • 1
    medium carrot, diced
  • 2
    stalks celery, chopped
  • 1 12
    cups water
  • 1 12
    cups tomato soup
  • 1
    cup apple juice
  • 1
    cup orange juice
  • salt and pepper
Advertisement

DIRECTIONS

  • 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.
Advertisement