Butternut Squash Soup

Ingredients

• 1 c carrots, peeled and sliced
• 1 c chopped onion
• 1 clove garlic, minced
• 2 T olive oil
• 1 T minced ginger
• 2 t curry powder
• 1/4 t cinnamon
• 1/8 t nutmeg
• 2 medium butternut squash, peeled, seeded and cut into chunks
• 3 c organic apple juice

Method

1. In large saucepan, over medium-high heat, cook carrots, onion and garlic in oil until tender, about 5 minutes.
2. Add ginger, curry, cinnamon and nutmeg; cook for 1 minute.
3. Add squash and apple juice.
4. Heat to a boil.
5. Cover; reduce heat.
6. Simmer for 15 minutes or until squash is tender.
7. In blender or food processor, puree soup, in batches, until smooth.
8. Return to saucepan; heat through.
9. Serve hot or chilled.

Makes 8 (1 cup) servings.