Wednesday, October 27, 2010
Recipe - Spicy Squash, Sweet Potato + Apple Soup
1 large Butternut Squash, peeled and cubed
1 1/2 large Sweet Potato/Yam, peeled and cubed
2-3 Apples, peeled, cored and quartered (I use McIntosh or Empire)
1 tsp Kosher or Sea Salt
3/4-1 tbsp Fresh Ginger, peeled grated
1/2 tsp Cinnamon
1/2 tsp Cayenne
1 tbsp Vegan Margarine or Oil
Water or Vegetable Broth
Soy Milk (optional)
Heat marg/oil in a stock pot over medium-high heat and add cubed squash and potatoes. If you are using water, you can also add some finely chopped onions for flavouring. When they get soft and lightly browned, add the ginger, salt, cinnamon and cayenne; stir and cook over medium heat for five minutes. Add enough water or broth to cover the potatoes and squash; bring to a boil. Simmer on medium-low, covered, until everything softens up, stirring occasionally. Add apple and cook until soft, then reduce heat to minimum. Using a hand blender, blend until smooth (works better if not too hot). If you do not have a hand blender, spoon out 2 cups at a time into a regular blender until the mixture is mostly blended. Add a small pour of soy milk if you want it to be creamy.
-If you want a bit more tartness, use Granny Smith Apples
-For a milder flavour, use pear instead of apple. Try Red Bartlett.
-For a curried soup, replace 1/2 tsp cayenne with 3/4 tsp curry powder and use coconut milk instead of soy milk.
-Top with a tsp of 'Sour Supreme' or other sour cream substitute.