Squash Soup

Posted on March 24, 2002, 8:20 am

Ingredients:

• 2 tsp. vegetable oil
• 1-1/2 c. chopped, peeled apples (or 1/2 cup un-sulphur-dried apples)
• 1 large onion, chopped
• 1 garlic clove, minced
• 1/2 tsp. chopped fresh ginger
• pinch of nutmeg
• 2 c. vegetable broth
• 1 c. water
• 2 c. peeled & cubed butternut or buttercup squash
• 1/8 tsp. salt
• 1/8 tsp. ground red pepper or hot pepper sauce (optional)

Directions:

*In a 3-quart saucepan, heat the oil on medium-high heat. Cook the apples & onions, stirring until softened, about 4 minutes.

*Stir in ginger, garlic & nutmeg & cook another 2 minutes. Add the broth & water; bring to a boil. Add the squash & return to a boil.

*Reduce heat & simmer 30 minutes or until vegetables are tender (may cook uncovered for a thicker soup). Season with salt & red pepper.

*Place soup in a blender & process until smooth.

*May add regular or soy yogurt for a creamier soup. May also top with a little yogurt, sprinkle with coriander & serve with garlic croutons for a delicious-looking presentation.