Recipe

For Cynthia and anyone else interested.....

Here's my butternut squash and apple soup recipe from Anna!

(makes about 13 cups)

1 large butternut squash (about 3 lbs)
4 teaspoons veg. oil
1 large onion, finely chopped
4 medium cooking apples, peeled, cored, diced
1 veg. bouillon cube
1/2 teaspoon ground ginger (I added extra)
1/2 teaspoon ground cinnamon (I added extra)
1 teaspoon of curry powder (Anna & Greg's addition)
4 cups veg. stock
1 cup plain soy or low-fat milk (I used almond milk)
1/2 teaspoon salt
1/2 teaspoon pepper

1. Preheat oven to 400. With a sharp knife, cut squash lengthwise in half. Scoop out seeds and fibers. Place squash halves cut side up in shallow baking dish, cover tightly with foil and bake until tender, 45-60 min. Set aside to cool.

2. Meanwhile, in large saucepan, heat oil over medium heat. Add onion and cook, stirring often until golden, 8-10 min. Add apples, bouillon cube, ginger, cinnamon, curry, and stock. Bring to a boil. Reduce heat to low, cover, and simmer until apples are tender, about 10 min. Remove pan from heat.

3. Transfer apple mixture and 1/2 cup milk to a food processor (or blender), in batches if necessary, and process until smooth. Return to saucepan.

4. Scoop squash from shells - you should have about 4 cups. Transfer squash and remaining 1/2 cup of milk to a food processor, in batches if necessary, and process until smooth. Transfer to pan with apple puree. Add a little more milk if mixture seems too thick.

5. Simmer soup over low heat until heated through, stirring occasionally, 5-10 min. Season with salt and pepper and serve hot!