Butternut Squash Soup - cooking recipe

Ingredients

1 c. chopped onion
2 Tbsp. vegetable oil
1 tsp. ground ginger
1 tsp. pumpkin pie spice
2 medium butternut squash, peeled, seeded and cut into chunks
4 c. apple juice
premium crackers, any variety

Preparation

Cook onion in oil in large saucepan over medium heat until tender.
Add ginger and pumpkin pie spice; cook for 1 minute.
Add squash and apple juice; heat to boil.
Cover, reduce heat to low and simmer for 15-20 minutes or until squash is tender.
Puree soup in blender or food processor in batches, until smooth. Return to saucepan; heat through.
Serve soup hot or chilled with crackers.
For thinner soup, add water to desired consistency.