Recipe #8: Butternut Squash Soup

Serves  8

1  cup apple juice
1 large onion – chopped
2-4 cloves garlic – crushed
1 large potato – diced
4 cups veggie stock from cubes
1/4  teaspoon grated nutmeg
1/4  teaspoon curry powder
1/2  teaspoon marjoram
1 medium sized butternut squash, peeled, cut & diced
1/2  teaspoon salt
Pinch of cayenne pepper
1 tablespoon lemon juice

In a dutch oven or large sauce pan sauté the onion, garlic & potato in apple juice until the onion and potato are tender.

Stir in the rest of the ingredients except for the lemon juice. Bring this to a boil, reduce heat and simmer for about ten minutes, or until squash is tender.

Let cool slightly.

In small batches purée the whole lot in a blender or food processor - do this to different degrees of smoothness so there is a variable consistency to the soup.

When it is time to serve the soup reheat it and add the lemon juice.

Garnish each bowl with fresh parsley or green onions if you wish.

*** To increase sweetness, bake the squash in the oven on a greased pan for 45-50 minutes and then add to the mixture in the dutch oven once the other vegetables are tender.