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    You are in: Home / Recipes / Autumn Gold Butternut Squash Soup Recipe
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    Autumn Gold Butternut Squash Soup

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Dib's's Note:

    Another GREAT recipe from "Sundays at Moosewood Restaurant"

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 medium butternut squash
    • 1 large onion, chopped
    • 2 teaspoons vegetable oil
    • 1/4 teaspoon nutmeg
    • 1/4 teaspoon cinnamon
    • 1/4 teaspoon thyme
    • 2 bay leaves
    • 1 medium carrot, diced
    • 2 stalks celery, chopped
    • 1 1/2 cups water
    • 1 1/2 cups tomato soup
    • 1 cup apple juice
    • 1 cup orange juice
    • salt and pepper

    Directions:

    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.

    Ratings & Reviews:

    • on March 18, 2003

      45

      Since we grow buttercup squash in our garden & I 've only eaten them as a vegetable, I decided to give this recipe a try. It was easy to prepare & very flavourful. It was rather sweet for my tastes but thats just a personal preference.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Autumn Gold Butternut Squash Soup

    Serving Size: 1 (443 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 190.3
     
    Calories from Fat 20
    10%
    Total Fat 2.2 g
    3%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 270.0 mg
    11%
    Total Carbohydrate 43.2 g
    14%
    Dietary Fiber 5.7 g
    22%
    Sugars 18.4 g
    73%
    Protein 3.6 g
    7%

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