Golden Squash Soup

3 cups coarsely chopped onion
2 tablespoons cooking oil
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon dried thyme
2 bay leaves
1-1/2 cups water
2 celery ribs, chopped
1 medium carrot, chopped
2 cups mashed cooked butternut squash, divided
1-1/2 cups tomato juice, divided
1 cup apple juice, divided
1 cup orange juice, divided
Salt and pepper to taste

In a large saucepan or Dutch oven, saute onion in oil with nutmeg, cinnamon, thyme and bay leaves until onion is tender. Add water, celery and carrot; cover and simmer until carrot is tender. Discard bay leaves.

In a blender container, place half of the squash and half of the tomato, apple and orange juices; add half of the vegetable mixture. Puree; return to pan. Repeat with the remaining squash, juices and vegetable mixture; return to pan. Add salt and pepper. Heat through. Makes 6-8 servings (2 quarts).