27 September 2009

apple squash soup

"this sweet, silky and uplifting dish is the quintessential fall soup. i serve it to friends and family and even send it to school for my children's lunches. pair it with a salad or some sauteed greens and grains for an easy and satisfying meal."
excerpt from Clean Food

1 large butternut squash
1 large yellow onion, chopped
2T grapeseed oil
4 large apples, peeled, cored and quartered
4 cups vegetable stock
1 cup rice milk
1/4 cup coconut milk
1/2t ground nutmeg
sea salt

peel squash, cut in half and remove seeds. cut into 2 inch pieces.

in large pot over medium heat, saute onion in oil until soft (about 5 minutes). add squash, apples, stock, rice milk, coconut milk and nutmeg. cover, bring to boil, then reduce heat and simmer 20 minutes or until squash is soft. puree with handheld blender and remove from heat to cool slightly. season to taste with salt and serve.

1 comment:

  1. Thank you for bringing us some. This is so tasty, I love it. I'm going to make a big pot and freeze some too. Gracias.