Golden Squash Soup

This unusual soup was served last Thanksgiving and received rave reviews -- even people who don't usually like squash enjoy its hearty flavor. To dress it up, add a dollop of yogurt on top.


2 quarts (6 to 8 servings)


3 cups coarsely chopped onion
2 tablespoons vegetable oil
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon dried thyme
2 bay leaves
1 1/2 cups water
2 celery ribs, chopped
1 medium carrot, chopped
2 cups mashed cooked butternut squash, divided
1 1/2 cups tomato juice, divided
1 cup apple juice, divided
1 cup orange juice, divided
salt and pepper to taste


In a large saucepan or Dutch oven, saute onion in oil with nutmeg, cinnamon, thyme and bay leaves until onion is tender. Add water, celery and carrot; cover and simmer until carrot is tender. Discard bay leaves.

In a blender container, place half of the squash and half of the tomato, apple and orange juices; add half of the vegetable mixture. Puree; return to pan. Repeat with the remaining squash, juices and vegetable mixture; return to pan. Add salt and pepper. Heat through.

Estimated Time

Preparation/Total Time: 30 minutes

Nutritional Information

1 serving (1 cup) equals 118 calories, 4 g fat (trace saturated fat), 0 cholesterol, 180 mg sodium, 21 g carbohydrate, 3 g fiber, 2 g protein.

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