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?
3 comments:
looks yummy and just what I needed yesterday for a cold, grey, wet, wintery day in Dallas!
I knew I smelled something good yesterday!!! Next time I'm going to come knocking...
Ask the Charly Char what to do with the squash, she manages to put it in alot of things herself!
A
Ally- come down anytime when you smell yummy cooking! I need some squash tips or its squash soup all week!!
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