Butternut Squash Soup From the Kitchen of Michael J. Waddell, 2002-11-04 A creamy, rich soup perfect for the holidays.

Prep Time:  15 minutes Cook Time:  30 minutes Categories:  American  Soup  Strict Vegan Yields:  10 (1 cup) servings

Directions

1. Cook onion in oil in large saucepan over medium heat until tender.
2. Add ginger and pumpkin pie spice; cook for 1 minute
3. Add squash and apple juice; heat to boil.
4. Cover; reduce heat to low. Simmer for 15 to 20 minutes or until squash is tender.
5. Puree soup in blender or food processor in batches, until smooth.
6. Return to saucepan; heat through. Salt to taste.
7. To serve: ladle into bowls, top with a dusting of cinnamon and serve with saltine crackers.
8. Soup can be enjoyed hot or chilled.