Ingredients:
1 medium butternut squash
1 large onions, chopped
2 teaspoons vegetable oil
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon thyme
2 bay leaves
1 medium carrots, 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
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.
Servings: 6
Time preparation: 15 min.
Time total: 35 min.