Winter squash and apple soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Butternut squash peeled, seeded & chopped |
| 2 | cups | Sweet potato; peeled & chopped |
| 3 | mediums | Apples; peeled, cored & chopped |
| Spartan, McIntosh or similar cooking apple | ||
| 1 | medium | Onion; chopped |
| 2 | cups | Water or just enough to cover apples & veggies |
| ½ | teaspoon | Sea salt |
| ½ | teaspoon | Chinese 5 spice, or pumpkin pie spice* |
| ¼ | teaspoon | Cayenne pepper |
Directions
Bring the vegetables, apples and water to a boil in a saucepan on high heat. Reduce the heat and simmer 30 minutes, or until all the vegetables are tender. Add the seasonings and use a blender to process the mixture. Heat in the saucepan again on low heat until hot. Keeps 3-5 days refrigerated. *Original recipe by David Tinker, Vancouver chef SERVES: 6 SOURCE: _Vegan Delights_ by Jeanne Marie Martin posted by Anne MacLellan Submitted By SHARON STEVENS On 10-03-94