3c, coarsely chopped onion
2 tbl. oil
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1/4 tsp. dried thyme
2 bay leaves
1 1/2c. water
2 stalks celery, chopped
1 carrot, chopped
2c. mashed cooked butternut squash
1 1/2c. tomato juice, divided
1c. apple juice, divided
1c. orange juice, divided
salt and pepper to taste

In a large saucepan or Dutch oven, sauté 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.