Autumn Gold Butternut Squash Soup Recipe

Ingredients for Autumn Gold Butternut Squash Soup

• Butternut Squash
• 1 medium yellow onion, chopped
• Vegetable Oil
• Nutmeg
• Cinnamon
• Thyme
• Bay Leaves
• 1 medium carrot, peeled and chopped
• 1 stalk celery, chopped
• 4 cups vegetable broth (reserve some of the squash cooking liquid)
• Tomato Soup
• Apple Juice
• Orange Juice
• Salt And Pepper

How to Make Autumn Gold Butternut Squash Soup

1. Peel, seed, and cube the butternut squash. Boil the cubed squash in 4 cups of water until tender (about 15-20 minutes). Reserve the cooking liquid; you'll use some of it in the soup.
2. While the squash is boiling, sauté the chopped onion in olive oil over medium heat until translucent (about 5 minutes). Add the cinnamon, nutmeg, and cloves; cook for another minute until fragrant.
3. Add the chopped carrots and celery to the onion mixture. Cook for 2-3 minutes, stirring occasionally.
4. Pour in 3 cups of the vegetable broth (save the rest for later use). Add the cooked butternut squash and bay leaves. Bring to a simmer, then cover and cook until the carrots are tender (about 10-15 minutes).
5. Remove the bay leaves. Carefully transfer the soup to a blender (or use an immersion blender) and puree until smooth. Add reserved squash cooking liquid, a little at a time, until you reach your desired consistency. Stir in the remaining broth and reheat on low.
6. Season with salt and pepper to taste. Serve hot and garnish with a dollop of sour cream or crème fraîche, if desired.