Butternut & Carrot Soup

Ingredients

¼ tsp. ground thyme
3 bay leaves
1 tsp. white pepper
½ gallon water
1½ gallons prepared RC FlavorMatch Vegetarian Chicken
7 lbs. butternut squash peeled & cubed
4 lbs. carrots rough cut with skin left on
2 cups orange juice
½ cup Garlic in Oil
4 large onions
1 Tbsp. salt
4 oz. blended oil
4 Tbsp. Harvest Vegetable Base
¼ tsp. nutmeg
¼ tsp. Orange Flavor

Instructions

(yields 2½ gallons)

In a heavy gage soup pot, heat blended oil and add chopped onions then brown slightly. Add Garlic in Oil and sauté until aromatic. Add butternut squash, carrots, prepared No Added MSG FlavorMatch® Vegetarian Chicken Flavored Base, water & bay leaves. Cook mixture covered until carrots are tender. Puree soup and add dry No Added MSG Harvest Vegetable Base, white pepper, salt, Orange Flavor, nutmeg and ground thyme.