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

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