Ingredients:
1 cup chopped onions
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:
cook onion in oil in large suacepan over medium heat unti tender. Add ginger and pumpkin pie spice, cook for one minute.
Add squash and apple juice; heat to boil. Cover, reduce heat to low. Simmer for 15-20 minutes or until squash is tender.
Puree soup in blender or food processor in batches, until smooth. return to saucepan, heat through.
serve hot or chilled with crackers.
Servings: 10
Time preparation: 10 min.
Time total: 35 min.