Serves: 4
Total Calories: 102

1 tablespoon olive oil
1/2 cup diced onion, fresh or frozen
1 rib celery, finely chopped
1 carrot, peeled and finely chopped
1 teaspoon dried thyme
1 bay leaf
1/4 teaspoon ground allspice
1 (1-pound) package peeled butternut squash cubes, cut into 1-inch pieces
2 cups vegetable broth
1 cup V8 vegetable juice
1/2 cup orange juice
1/2 cup apple juice

Heat the oil in a large saucepan over medium heat add the onion, celery, and carrot and sauté until tender, about 5 minutes. Add the thyme, bay leaf, allspice, squash, and broth cover and simmer until the squash is tender, about 15 minutes. Remove the bay leaf and puree the vegetables and broth in a blender or food processor until smooth.

Return the puree to the saucepan. Stir in the juices and heat until simmering cook for 5 minutes. Serve hot.


From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 102
Calories from Fat: 30

More Recipes from the Homemade in a Hurry Cookbook:
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Caribbean Sweet Potato Soup
Cauliflower Paprikash
Curried Pumpkin Soup
Curried Spinach Soup
Fire-Roasted Tomato Soup
Goulash Of Quorn And Onions
Harvest Vegetable And Orchard Fruit Bisque
Hungarian Vegetable Borscht
Kale And White Bean Caldo
Lentil Soup With Bulgur And Spinach
Miso Soup With Soba And Bean Curd
No-Chicken Noodle Soup
Pumpkin Bisque With Bacon And Smoked Gouda
Shrimp, Black Bean, And Corn Chowder
Smoked Salmon And Edemame Chowder
Sweet Potato And Apple Vichyssoise
Thai Seafood Chowder
Tomato Soup With Fennel And Prosciutto
Winter Squash Soup With Cinnamon Tofu Cream
Wonton Noodle Noodle Soup