Wednesday, December 29, 2010

Squash Apple Soup

It is great to use local food. The farmer's market is still open on Wednesdays and Saturdays. Squash and apples are easy to get in the winter.

3 pounds of apples (approximately 8)
5 cups chopped small squash (hubbard, acorn, butternut or whatever you have)
2 cups vegetable broth
1 Tbsp ground cinnamon
4 cups vanilla soy beverage

To Make:
Cut the apples in half and remove the cores.
Cut into 1 inch chunks.
Add two cups of vegetable broth to a large pot.
Add the cut apples and cook until soft. Approximately 30 minutes.
Cut the squash in half and remove the seeds.
Place in the oven on a pan and pour in 1 cup of water.
Bake at 350 degrees F until the squash are soft when poked with a for. Approximately one hour.
Remove and drain the water.
When cool enough to handle, scoop out the cooked squash with a spoon and add to the cooked apples.
Add 4 cups of soy beverage.
With immersion blender purée until all the chunks  and apple peels are liquid.
Heat through and serve hot. 

If you are not going to serve it right away make it up without the soy beverage and refrigerate or freeze. When you are ready to serve it, heat it up and add the soy when you are ready to serve it.
If you prefer not to use soy, you can use apple juice for a thinner soup.

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