Butternut Squash Soup

Delicious puree of apple juice, butternut squash, carrots, onion, garlic, curry powder, nutmeg, and cinnamon. Served hot or cold.

Ingredients -

1 cup Carrots, peeled and sliced
1 cup chopped Onion
1 clove Garlic, minced
2 tablespoons Olive Oil
1 tablespoon minced Ginger
2 teaspoon Curry Powder
1/4 teaspoon Cinnamon
1/8 teaspoon Nutmeg
2 medium Butternut Squash, peeled, seeded and cut into chunks
3 cups Organic Apple Juice

Preparation:

1. Over medium heat, in large stockpot, sauté carrots, onion, and minced garlic about 5 minutes in olive oil, or until tender.

2. Add ginger, curry, cinnamon, and nutmeg to carrot and onion mixture. Cook additional minute.

3. Add squash chunks and apple juice. Bring to a boil.

4. Cover stockpot and reduce heat to medium low.

5. Simmer soup 15 minutes.

6. Spoon soup into blender in batches and puree soup. Pour soup into bowl after pureeing.

7. Return soup to stockpot and heat through.

8. Serve hot or cold.

Cooking Tip

Butternut Squash

This wonderful variety of squash is readily available in supermarkets. Butternut squash weigh an average of 2-3 pounds.

Squash Tips

Storing Squash

Soft skin squash varieties should be refrigerated and used within a few days. Hard shell varieties should be kept at room temperature, and will last several weeks.