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Golden Squash Soup

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.

6-8 ServingsPrep/Total Time: 30 min.

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).

2 of 2

Golden Squash Soup (continued)

Nutrition 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.