Apple and Acorn Squash Soup

 
1 cup onion, diced
1 cup shallots, diced
2 T. safflower oil
3 lbs. acorn squash (or delicata or other winter squash), peeled, deseeded, and cut into 1-inch cubes
3 cups apples (cooking variety of choice), peeled, cored, and diced
1 T. ginger, minced
4 cups vegetable stock
2 cups apple juice
1 t. salt
1/2 t. white pepper
1/4 t. nutmeg
1 cup soy milk, rice milk, or other non-dairy milk
1/2 cup oat bran
Garnishes: toasted pumpkin seeds or almonds or freshly snipped chives
 

In a large pot, saute the onion and shallots in safflower oil, for 5 minutes to soften. Add the acorn squash, apples, and ginger, and saute an additional 5 minutes. Add the vegetable stock, apple juice, salt, white pepper, and nutmeg, and bring to a boil. Reduce heat to low and simmer for 15-20 minutes or until the squash is tender. Using an immersion hand blender or a food processor in batches, puree the soup until smooth and creamy. Return the soup to the pot, reheat over low heat, if necessary, and whisk in the soy milk and oat bran. Taste and adjust the seasonings as needed. Garnish individual servings with either a few toasted pumpkin seeds or almonds or a few snipped chives for added color.

Yield: 3 Quarts

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett