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Butternut Squash Soup
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c carrots, peeled and sliced
c chopped onion
clove garlic, minced
T olive oil
T minced ginger
t curry powder
/4 t cinnamon
/8 t nutmeg
medium butternut squash, peeled, seeded and cut into chunks
c organic apple juice
In large saucepan, over medium-high heat, cook carrots, onion and
garlic in oil until tender, about 5 minutes. Add ginger, curry, cinnamon
and nutmeg; cook for 1 minute. Add squash and apple juice. Heat to
a boil. Cover; reduce heat. Simmer for 15 minutes or until squash is
tender. In blender or food processor, puree soup, in batches, until
smooth. Return to saucepan; heat through. Serve hot or chilled.
Makes 8 (1 cup) servings.
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