Autumn Gold Squash Soup
Serves: 3
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
57
Spice
50
Sweetness
49
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Vegetable Oil1 tsp
Nutmeg1 tsp
Cinnamon1 tsp
Dried Thyme1 medium
Carrot (diced)1.5 cups
Water11 cups
Tomato Juice1 cup
Apple Juice1 cup
Orange Juice1
SaltDirections:
1
Bake or boil the squash
2
To bake, halve the squash and scoop out the seeds
3
Place the squash halves cut side down on an oiled baking sheet and cover loosely with aluminum foil
4
Bake at 350 degrees until tender, about one hour
5
Scoop out the pulp and discard the skin
6
To boil, peel the squash, halve it, and scoop out the seeds
7
Cut it into chunks and place them in a saucepan with water to cover
8
Bring the water to a boil and cook until the squash is tender, about 15 minutes
9
Drain and reserve the liquid
10
Meanwhile, saute the chopped onion in the oil with the nutmeg, cinnamon, thyme, and bay leaves until the onion is translucent
11
Add the diced carrot and celery and the water (if you boiled the squash, use the reserved liquid)
12
Cover and simmer until the carrots are Tender
13
Remove the bay leaves
14
In a blender or food processor, puree the cooked squash, the onioncarrot mixture, and the juices in batches
15
Gently reheat the soup
16
Add salt and pepper to taste