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Autumn Gold Squash Soup Recipe

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This recipe for Autumn Gold Squash Soup is from Bernie Hamm's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 med to large butternut squash (about 2 cups cooked pulp)

1 large Spanish onion
2 T vegetable oil
1/4 t. nutmeg
1/4 t. cinnamon
1/4 t. dried thyme
2 bay leaves
1 medium carrot, diced
2 celery stalks, chopped
1 1/2 c. water

1 1/2 c tomato juice
1 c. apple juice
1 c. orange juice
salt and ground black pepper
Directions:
Directions:
Bake the squash: halve it, scoop out the seeds, place cut side down on baking sheet and bake at 350º about an hour, until tender. Let cool a little, scoop out the pulp and discard the skin. (You can also boil the squash in chunks, about 15 minutes to make the pulp)

Meanwhile sauté the chopped onion in the oil with the nutmeg, cinnamon, thyme and bay leaves until the onion is translucent. Add the diced carrot and celery and the water (if you have boiled the squash, use the reserve liquid.) Cover and simmer until carrots are tender. Remove the bay leaves.

In a blender or food processor, purée the cooked squash, the onion-carrot mixture, and the juices in the blender. I have to do this in multiple batches. Gently reheat the soup. Add salt or pepper to taste.

 

 

 

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