Autumn Gold Butternut Squash Soup
Another great recipe from sundays at moosewood restaurant""
Steps
Cook the squash-i boil it for this recipe and use the broth in place of the water called for.
Saute the chopped onion in the oil with the spices and bay until onion is translucent.
Add the carrot and celery and the squash water.
Cover and simmer until carots are tender.
Remove bay leaves puree the veg and squash , whisk in juices return to a simmer , taste and add salt and pepper.
Ingredients
butternut squash, onion, vegetable oil, nutmeg, cinnamon, thyme, bay leaves, carrot, celery, water, tomato soup, apple juice, orange juice, salt and pepper