Butternut Squash Soup

1. 1

   cook onion in oil in large suacepan over medium heat unti tender.

2. 2

   Add ginger and pumpkin pie spice, cook for one minute.

3. 3

   Add squash and apple juice; heat to boil.

4. 4

   Cover, reduce heat to low.

5. 5

   Simmer for 15-20 minutes or until squash is tender.

6. 6

   Puree soup in blender or food processor in batches, until smooth.

7. 7

   return to saucepan, heat through.

8. 8

   serve hot or chilled with crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.