Taken from one of my favorite cookbooks, "How it all Vegan" by Tanya Barnard & Sarah Kramer. They also wrote the intriguing and enticing, " In the Garden of Vegan".
Those clever girls with their clever cookbook names. Tanya has a website for further info.
Sweet Potato, Squash and Apple Soup
1 medium onion chopped
1 tbsp vegetable oil
4 cups vegetable stock (actual recipe calls for 2 but I think it was a typo as 4 worked much better)
2 cups butternut squash*
2 cups sweet potatoe or yams, peeled and diced
2-3 medium apples. cored, peeled and diced (I added 2 ripe pears and 2 apples)
1/2 tsp salt
1/2 tsp pepper
1/2 tsp nutmeg
1/4 tsp cayenne pepper
In a large soup pot, saute onions in oil on medium high until translucent. Add stock, squash, sweet potatoe or yam, apples, salt, pepper, nutmeg, and cayenne and bring to a boil. Turn down heat and simmer for 30 minutes.
Book says to take 2 ladles worth of vegetables and 1 ladle of stock and blend together in a blender or food processor until smooth, but I blended it all. Makes 4-6 servings. I might go back and add some carrots and ginger or adjust the seasonings. I kind of like pepper. A lot.
Yummy yummy on a rainy wintery Vancouver Sunday.
*But really what do you do with the left over butternut squash?