Autumn Gold Squash Soup (Dj/Ws) Recipe

• 1 med To large butternut squash, (about 2 c. cooked pulp)
• 1 lrg Spanish onion, minced, (about 3 c.)
• 2 Tbsp. Vegetable oil
• 1/4 tsp Nutmeg
• 1/4 tsp Cinnamon
• 1/4 tsp Dry thyme
• 2 x Bay leaves
• 1 med Carrot, diced
• 2 x Celery stalks, minced
• 1 1/2 c. Water
• 5 1/2 c. Tomato juice
• 1 c. Apple juice
• 1 c. Orange juice Salt and grnd black pepper

1. Bake or possibly boil the squash.
2. To bake, halve the squash and scoop out the seeds.
3. Place the squash halves cut side down on an oiled baking sheet and cover loosely with aluminum foil.
4. Bake at 350 degrees till tender, about one hour.
5. Scoop out the pulp and throw away the skin.
6. To boil, peel the squash, halve it, and scoop out the seeds.
7. Cut it into chunks and place them in a saucepan with water to cover.
8. Bring the water to a boil and cook till the squash is tender, about 15 min.
9. Drain and reserve the liquid.
10. Meanwhile, saute/fry the minced onion in the oil with the nutmeg, cinnamon, thyme, and bay leaves till the onion is translucent/soft.
11. Add in the diced carrot and celery and the water (if you boiled the squash, use the reserved liquid).
12. Cover and simmer till the carrots are Tender.
13. Remove the bay leaves.
14. In a blender or possibly food processor, puree the cooked squash, the onioncarrot mix, and the juices in batches.
15. Gently reheat the soup.
16. Add in salt and pepper to taste.
17. Yield: 6 to 8 servings
18. Restaurant, Simon & Schuster/Fireside,

butternut squash, onion, vegetable oil, nutmeg, cinnamon, thyme, bay leaves, carrot, celery, water, tomato juice, apple juice, orange juice salt

Taken from cookeatshare.com/recipes/autumn-gold-squash-soup-dj-ws-72196 (may not work)