Winter Squash & Apple Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Butternut squash or buttercup squash peeled, seeded & chopped
2 cup: Sweet potato, peeled & chopped
3 medium: Apples, peeled, cored & chopped Spartan,McIntosh or similar cooking apple
1 medium: Onion, chopped
2 cup: -Water or just enough to cover apples & veggies,
1/2 tsp: Sea salt,
1/2 tsp: Chinese 5 spice, or pumpkin pie spice*
1/4 tsp: 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
Source from luhu.jp
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
Source from luhu.jp