Butternut Squash Soup

"Jack and Marian Soat made this at their family Thanksgiving meal that they invited me to. They served it hot. It was simply delicious and I had to have the recipe."
 
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Ready In:
35mins
Ingredients:
6
Serves:
10
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ingredients

  • 1 cup chopped onion
  • 2 tablespoons vegetable oil
  • 1 teaspoon ground ginger
  • 1 teaspoon pumpkin pie spice
  • 2 (2 lb) butternut squash, peeled, seeded and cut into chunks
  • 4 cups apple juice
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directions

  • cook onion in oil in large suacepan over medium heat unti tender. Add ginger and pumpkin pie spice, cook for one minute.
  • Add squash and apple juice; heat to boil. Cover, reduce heat to low. Simmer for 15-20 minutes or until squash is tender.
  • Puree soup in blender or food processor in batches, until smooth. return to saucepan, heat through.
  • serve hot or chilled with crackers.

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Reviews

  1. i found the apple juice made it sweet. i had to corn starch to thicken it up it was way to watery, but it tastes fantastic.
     
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RECIPE SUBMITTED BY

I am a career mom who has resorted to frozen dinners on Thanksgiving in the past. I do love to cook when I can.
 
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