Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Autumn Gold Squash Soup (dj/ws) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 8

1 To large butternut squash
about 2 cups
cooked pulp
1 Spanish Onion, chopped
about 3
2 Tablespoon(s) Vegetable oil
1/4 Teaspoon(s) Nutmeg
1/4 Teaspoon(s) Cinnamon
1/4 Teaspoon(s) Dried thyme
2 Bay leaves
1 Carrot, diced
2 Celery stalks, chopped
1 1/2 Cup(s) Water
5 1/2 Cup(s) tomato juice
1 Cup(s) Apple juice
1 Cup(s) Orange juice
Salt and ground black pepper
Bake or boil the squash. To bake, halve the squash and scoop out the
seeds. Place the squash halves cut side down on an oiled baking sheet
and cover loosely with aluminum foil. Bake at 350 degrees until
tender, about one hour. Scoop out the pulp and discard the skin. To
boil, peel the squash, halve it, and scoop out the seeds. Cut it into
chunks and place them in a saucepan with water to cover. Bring the
water to a boil and cook until the squash is tender, about 15 minutes.
Drain and reserve the liquid. Meanwhile, saute the chopped onion in
the oil with the nutmeg, cinnamon, thyme, and bay leaves until the
onion is translucent. Add the diced carrot and celery and the water
(if you boiled the squash, use the reserved liquid). Cover and simmer
until the carrots are Tender. Remove the bay leaves. In a blender or
food processor, puree the cooked squash, the onioncarrot mixture, and
the juices in batches. Gently reheat the soup. Add salt and pepper to
taste. Yield: 6 to 8 servings CHEF DU JOUR WYNELLE STEIN SHOW #DJ9509
Copyright, 1990, Vegetable Kingdom, Inc., Sundays at Moosewood
Restaurant, Simon & Schuster/Fireside, All rights reserved. Busted and
entered for you by: Bill Webster Converted by MM_Buster v2.0m.
Converted by MC_Buster. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 98
Calories From Fat: 33
Total Fat: 3.7g
Cholesterol: 0mg
Sodium: 33mg
Potassium: 537.8mg
Carbohydrates: 16.4g
Fiber: 1.5g
Sugar: 13.6g
Protein: 1.8g

Scale this recipe to Servings [?]