Apple And Acorn Squash Soup

By á-174942

Ingredients

• GARNISHES:
• 1 cup onion diced
• 1 cup shallots diced
• 2 tablespoons safflower oil
• 3 pounds acorn squash peeled, eeded, and cut into 1" cubes (or delicata or other winter squash)
• 3 cups apples (cooking variety of choice) peeled, cored, and diced
• 1 tablespoon minced ginger
• 4 cups vegetable stock
• 2 cups apple juice
• 1 teaspoon salt
• 1/2 teaspoon freshly-ground white pepper
• 1/4 teaspoon nutmeg
• 1 cup soy milk (rice milk or other non-dairy milk)
• 1/2 cup oat bran
• Toasted pumpkin seeds or almonds
• Freshly snipped chives

Details

Servings 3

Preparation

Step 1

In a large pot, saute the onion and shallots in safflower oil, for 5 minutes to soften. Add the acorn squash, apples, and ginger, and saute an additional 5 minutes. Add the vegetable stock, apple juice, salt, white pepper, and nutmeg, and bring to a boil. Reduce heat to low and simmer for 15 to 20 minutes or until the squash is tender.

Using an immersion hand blender or a food processor in batches, puree the soup until smooth and creamy. Return the soup to the pot, reheat over low heat, if necessary, and whisk in the soy milk and oat bran. Taste and adjust the seasonings as needed.

Garnish individual servings with either a few toasted pumpkin seeds or almonds or a few snipped chives for added color.

This recipe yields 3 quarts.