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Butternut Squash Soup

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Summary

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Source

Moosewood Cookbook

Prep Time1 hour
RecipesSoup

Description

A tangy, wonderful soup. This is the first soup that converted me over to thick, warming veggie based soups. I love to make this during the late fall and winter. It has a 'bright' flavor that seems almost cheery to me.

Ingredients

  • 1 medium/large butternut squash
  • 1 large spanish onion (chopped)
  • 2 T vegitable oil
  • 1⁄4 t nutmeg
  • 1 t cinnamon
  • 1⁄4 t dried thyme
  • 2 bay leaves
  • 1 1⁄2 c water
  • 1 1⁄2 c tomato juice
  • 1 c apple juice
  • 1 c orange juice
  • salt & pepper
  • 1 medium carrot (diced)
  • 2 celery stocks (chopped)

Instructions

Bake the squash - halve the squash, remnove seeds and put face down on aluminum foil covered baking sheet. Cover loosely with aluminum foil and bake for 1 hour at 350 degrees. Scoop out pulp and discard the skin.

Meanwhile - saute the chopped onion in the oil with the nutmeg, cinnamon, thyme, and bay leaves until the onion is translucent. Add in the diced carrots and celery and the water. Cover and simmer until the carrots are tender. Remove the bay leaves.

In the blender or food processor - puree the cooked squash, the onion-carrot mixture, and the juices in batches. Reheat to serve - server with sour cream, salt and pepper to taste.