Butternut Squash Soup

Directions

1. 1
   Cook onion in oil in large saucepan over medium heat until tender.
2. 2
   Add ginger and pumpkin pie spice; cook for 1 minute.
3. 3
   Add squash and apple juice; heat to boil.
4. 4
   Cover, reduce heat to low and simmer for 15-20 minutes or until squash is tender.
5. 5
   Puree soup in blender or food processor in batches, until smooth. Return to saucepan; heat through.
6. 6
   Serve soup hot or chilled with crackers.
7. 7
   For thinner soup, add water to desired consistency.