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Soup

Butternut Squash Soup

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Butternut Squash Soup

A creamy, rich soup perfect for the holidays.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 10 (1 cup) servings
Course: Soup
Cuisine: American
Keyword: Strict Vegan
Ingredients Equipment Method

Ingredients
  

  • 1 cup white or yellow onion chopped
  • 2 tbsp vegetable oil
  • 1 tsp ground ginger
  • 1 tsp pumpkin pie spice
  • 2 medium butternut squash 2 lbs each ,peeled, seeded and cubed
  • 4 cups apple juice
  • saltine crackers
  • salt
  • cinnamon

Equipment

  • Large Saucepan (5 Quart)
  • Blender or Food Processor

Method
 

  1. Cook onion in oil in large saucepan over medium heat until tender.
  2. Add ginger and pumpkin pie spice; cook for 1 minute
  3. Add squash and apple juice; heat to boil.
  4. Cover; reduce heat to low. Simmer for 15 to 20 minutes or until squash is tender.
  5. Puree soup in blender or food processor in batches, until smooth.
  6. Return to saucepan; heat through. Salt to taste.
  7. To serve: ladle into bowls, top with a dusting of cinnamon and serve with saltine crackers.
  8. Soup can be enjoyed hot or chilled.

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