Golden Squash Soup Recipe

Golden Squash Soup Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

I served this unusual soup last Thanksgiving and received rave reviews - even people who don't usually like squash enjoyed its hearty flavor. To dress it up, I sometimes add a dollop of yogurt on top.

This recipe is:

Quick

[X]

Rate Golden Squash Soup Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Golden Squash Soup Recipe

Prep/Total Time: 30 min.

Yield: 6-8 Servings

15 15 30

Ingredients

3 cups coarsely chopped onion
2 tablespoons canola oil
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon dried thyme
2 bay leaves
1-1/2 cups water
2 celery ribs, chopped
1 medium carrot, chopped
2 cups mashed cooked butternut squash, divided
1-1/2 cups tomato juice, divided
1 cup apple juice, divided
1 cup orange juice, divided
Salt and pepper to taste

Directions

In a large saucepan, saute onion in oil with nutmeg, cinnamon, thyme and bay leaves until onion is tender. Stir in the water, celery and carrot; cover and simmer until carrot is tender. Discard bay leaves.
In a blender, place half of the squash and half of the tomato, apple and orange juices; add half of the vegetable mixture. Puree; return to pan. Repeat with the remaining squash, juices and vegetable mixture; return to pan. Add salt and pepper. Heat through. Yield: 6-8 servings (2 quarts).

Nutritional Facts 1 serving (1 cup) equals 118 calories, 4 g fat (trace saturated fat), 0 cholesterol, 180 mg sodium, 21 g carbohydrate, 3 g fiber, 2 g protein.

Originally published as Golden Squash Soup in Country Extra September 1994, p49