Butternut Squash Soup - cooking recipe

Ingredients

1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 clove garlic, minced
2 Tbsp. margarine
1 Tbsp. minced fresh ginger
2 large carrots, peeled and sliced (about 1 c.)
2 medium butternut squash, peeled, seeded and cut into chunks (about 2 lb. each)
40 saltine crackers
1 c. chopped onions
3 c. apple juice
2 tsp. curry powder

Preparation

In large saucepan, over medium-high heat, cook carrots, onions and garlic in margarine until tender, about 5 minutes.
Add ginger, curry, cinnamon and nutmeg; cook for 1 minute.
Add squash and apple juice.
Heat to a boil.
Cover; reduce heat.
Simmer for 15 minutes 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. Makes 8 servings.