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Features for "Autumn Gold Squash Soup"
Served as starter. Vegetarian dish. Speciality: Low Fat, Low Sodium, Low Cholesterol, Low Sat. Fat, Low Calorie, Reduced Carbs, Low Protein diet.
Ingredients for "Autumn Gold Squash Soup" (Click here for measurement conversion) 1 medium Butternut Squash
1 large Onion, chopped
2 teaspoons Vegetable Oil
1/4 teaspoon Nutmeg
1/4 teaspoon Cinnamon
1/4 teaspoon Thyme
2 Bay Leaves
1 medium Carrot, diced
2 stalks Celery, chopped
1 1/2 cups Water
1 1/2 cups Tomato Soup
1 cup Apple Juice
1 cup Orange Juice
Salt and Pepper
Method for "Autumn Gold Squash Soup"
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.
Comments
Preparation time: 15 minutes
Cooking time: 35 minutes
Serves: 6
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