We make this soup regularly at our shop in the fall and winter months. We like the rich, buttery flavor and texture of the butternut squash, but pie pumpkins can be used instead, or other available winter squashes.

The blend of spices (cinnamon, nutmeg, clove, cayenne, and curry), reminds us of pumpkin pie, only it's good for you; loaded with nutrients. This season's recipes never tasted so good! Leave out the cream and salt, to make it even more healthy.

A food processor works well to make this a smooth soup, or whip the ingredients with a mixer before adding extra liquid. Omit the extra water to serve this as a side dish. Serves 6-8, depending on size of squashes.

INGREDIENTS:

• 2 to 3 med. lg. butternut squashes, or pie pumpkins
• 1/3 c. olive oil
• 1/2 c. cream (optional)
• 1/4 c. frozen apple juice concentrate (or use fresh apples, peeled, cored, and baked with the squash)
  
• 1 to 2 Tbs. Spice Blend (see below)
  
• Handful of cooked, dried cranberries (optional)
• Orange zest (optional)
• Handful of chopped parsley (optional)
  

SPICE BLEND INGREDIENTS (This makes extra, for future recipes):

• 1 1/2 TBS. curry
• 1 TBS. cinnamon
• 1/2 tsp. cayenne
• 1 1/2 TBS. salt
• 1 tsp. cloves
• 1/2 TBS. nutmeg
  
  

Place squashes, left whole, in a large, heavy iron skillet (or glass baking dish); bake approx. 1 hour or more, until soft and done, at 375 degrees: > 2 to 3 med. lg. butternut squashes (or pie pumpkins)

Take out of oven, setting in a covered bowl to cool until workable. Cut in half and remove seeds and skin. Process until smooth, then add the following and process again: > 1/3 c. olive oil > 1/2 c. cream > 1/4 c. frozen apple juice concentrate > 1 to 2 Tbs. SPICE BLEND (see above)

Thin the mix out with enough hot water or chicken stock to make it of soup-like consistency. Reheat soup to serve. This soup is best rewarmed just before serving; otherwise the color darkens somewhat as it cooks more. Adjust the recipe a bit depending on the size of the squashes. But if it makes extra, just put a few bowls aside in the fridge. You can microwave them later in the week for another great meal addition.

Garnish the soup with chopped, dried cranberries, orange zest, and parsley, if desired; it tastes great, looks beautiful.

   

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Verse of the Moment:

"And we know that in all things God works for the good of those who love Him, who've been called according to His purpose." Romans 8:28 (NIV)