Tuesday, November 30, 2010

Three Squash Soup

3 squashes (butternut, buttercup, acorn squash, etc.)

1 cup plain soy milk or vegetable stock

½ cup cinnamon applesauce

2 Tbs. apple cider vinegar

2 Tbs. extra virgin olive oil

½ tsp. cayenne (optional)

1-2 Tbs. maple syrup (optional, for added sweetness)

salt & pepper (to taste)


Wash each squash and slice in half; remove most seeds. Note: a few seeds are okay - they will actually add some toasted nutty flavor when blended into the soup.

Turn oven to 375 degrees; fill large glass casserole dish 1 inch high with water and place each squash face down in water; roast for 45 minutes or until tender.

Pull squash from the oven and drain hot water; rinse squash in cold water and scoop flesh into a large bowl; when scooped you should have around 4 cups. Note: a few soft skins are okay if they are scooped as well.

Place squash and remaining ingredients in a food processor and blend until smooth.

Serve immediately so soup is warm but not hot. Garnish with a few leftover squash slices and cayenne if desired. You can also store in the fridge and reheat as necessary or heat to boiling on the stove for a hot squash soup. Makes about 5-6 cups

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