Herbed Golden Squash Soup

• 3 cups coarsely chopped onion
• 2 tablespoons canola oil
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon dried thyme
• 2 bay leaves
• 1-1/2 cups water
• 2 celery ribs, chopped
• 1 medium carrot, chopped
• 2 cups mashed cooked butternut squash, divided
• 1-1/2 cups tomato juice, divided
• 1 cup apple juice, divided
• 1 cup orange juice, divided
• Salt and pepper to taste

1. In a large saucepan, saute onion in oil with nutmeg, cinnamon, thyme and bay leaves until onion is tender. Stir in the water, celery and carrot; cover and simmer until carrot is tender. Discard bay leaves.
2. In a blender, place half of the squash and half of the tomato, apple and orange juices; add half of the vegetable mixture. Puree; return to pan. Repeat with the remaining squash, juices and vegetable mixture; return to pan. Add salt and pepper. Heat through.

onion, canola oil, ground nutmeg, ground cinnamon, thyme, bay leaves, water, celery, carrot, mashed cooked butternut squash, tomato juice, apple juice, orange juice, salt

Taken from www.tasteofhome.com/recipes/herbed-golden-squash-soup/ (may not work)