BUTTERNUT SQUASH SOUP
2 large carrots, peeled and sliced (about 1 cup)
1 cup chopped onion
1 clove garlic, minced
2 tablespoons margarine
1 tablespoon fresh ginger
2 teaspoons curry powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 medium butternut squash, peeled, seeded and cut into chunks (about 2 pounds each)
3 cups applejuice
40 premium crackers, any variety
In large saucepan, over medium-high heat , cook carrots, onion and garlic in margarine until tender, about 5 minutes. Add ginger, curry, cinnamon and nutmeg; cook for 1 min. Add Squash and Apple juice. Heat to a boil. Cover; reduce heat. Simmer for 15 min or until squash is tender. In blender or food processor container, puree soup, in batches, until smooth. Return to saucepan, heat through. Serve hot or chilled with crackers..
Note for thinner soup , add water until disired consistency is reached.. I use more apple juice instead of water....