This recipe can be found at
http://goadrich.com/cgi-bin/recipe-book//showme.cgi?file=2002-11-3-22-48-46

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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

Ingredients

1cup white or yellow onion, chopped
2tbsp vegetable oil,
1tsp ground ginger,
1tsp pumpkin pie spice,
2 medium butternut squash (2 lbs each), peeled, seeded and cubed
4cups apple juice,
saltine crackers,
salt,
cinnamon,

Equipment

  • Large Saucepan (5 Quart)
  • Blender or Food Processor

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.