1. Cook the squash.
2. Saute the onion in the oil with the spices and bay .
3. Add the celery, squash water and carrot to it
4. Puree the veg and squash, whisk in juices return to a simmer.
Butternut Squash | 1 |
Cinnamon | ½ tsp |
Orange Juice | 1 cup |
Water | 2 cups |
Carrot Diced | 1 |
Celery Stalks.chopped | 1 |
Apple Juice | 1 cup |
Bay Leaves | 3 |
Sunflower Oil | 1 tbsp |
Onion.chopped | 1 |
Heinz Tomato Soup | 1 can |
Salt And Freshly Ground Black Pepper | to taste |
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The most favored of all the Beaujolais Cru, Fleurie enjoys a very floral bouquet with a refined, smooth taste. An elegant, beautifully made more-ish red with wild strawberry fruit and a fleshy texture.Buy this wine if you like: Light-bodied red with ripe fruit, perfect slightly chilled on a warm summer afternoon.