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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Autumn Gold Squash Soup Recipe

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This recipe for Autumn Gold Squash Soup is from Comerford Family Cookbook, 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 medium to large butternut squash - aprox 3 cups
1 large onion chopped - aprox 3 cups
2 TBS vegetable oil
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp dried thyme
1 1/2 cup water
1 1/2 tomato juice
1 cup apple juice
1 cup orange juice
2 bay leaves
1 medium carrot diced
2 celery sticks diced
salt and pepper to taste
Directions:
Directions:
Cut squash in half - bake squash until tender- aprox 1 hr at 350 deg - covered with foil on oiled cookie sheet
Meantime cook the chopped onion in the oil with the nutmeg, cinnamon, thyme and bay leaves until the onion is translucent - then add the diced carrot, celery and water
Cover and simmer until the carrots are tender - remove the bay leaves
In a blender puree cooked squash, the onion/carrot mixture and juices in batches until all blended
Reheat - add salt and pepper to taste

 

 

 

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