Autumn Gold Butternut Squash Soup

1. 1

   Cook the squash-I boil it for this recipe and use the broth in place of the water called for.

2. 2

   Saute the chopped onion in the oil with the spices and bay until onion is translucent.

3. 3

   Add the carrot and celery and the squash water.

4. 4

   Cover and simmer until carots are tender.

5. 5

   REmove bay leaves Puree the veg and squash, whisk in juices return to a simmer, taste and add salt and pepper.

* Per serving · 4 servings · Values may vary.

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