Butternut Squash Soup


Ingredients:
1 c carrots, peeled and sliced
1 c chopped onion
1 clove garlic, minced
1 T minced ginger
1/4 t cinnamon
1/8 t nutmeg
2 medium butternut squash, peeled, seeded and cut into chunks
3 c organic apple juice
Method:
In large saucepan, over medium-high heat, cook carrots, onion and garlic in oil until tender, about 5 minutes. Add ginger, curry, cinnamon and nutmeg; cook for 1 minute. Add squash and apple juice. Heat to a boil. Cover; reduce heat. Simmer for 15 minutes or until squash is tender. In blender or food processor, puree soup, in batches, until smooth. Return to saucepan; heat through. Serve hot or chilled.
Makes 8 (1 cup) servings.
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