Winter Squash And Apple Soup Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 cup: Butternut squash peeled,
1 medium: Onion, chopped
-seeded & chopped,
2 cup: Water or just enough to,
2 cup: Sweet potato, peeled &
-cover apples & veggies,
-chopped,
1/2 t: Sea salt,
3 medium: Apples, peeled, cored &
1/2 t: Chinese 5 spice, or pumpkin
-chopped,
-pie spice*,
Spartan, McIntosh or
1/4 t: Cayenne pepper,
-similar cooking apple,
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
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
Submitted By SHARON STEVENS On 10-03-94
Source from luhu.jp