Autumn Gold Squash Soup (Dj/Ws) Recipe

• 1 med To large butternut squash, (about 2 c. cooked pulp)
• 1 lrg Spanish onion, minced, (about 3 c.)
• 2 Tbsp. Vegetable oil
• 1/4 tsp Nutmeg
• 1/4 tsp Cinnamon
• 1/4 tsp Dry thyme
• 2 x Bay leaves
• 1 med Carrot, diced
• 2 x Celery stalks, minced
• 1 1/2 c. Water
• 5 1/2 c. Tomato juice
• 1 c. Apple juice
• 1 c. Orange juice Salt and grnd black pepper

Directions