Winter Squash and Apple Soup
- 2 c Butternut squash
- 2 c Sweet potato, peeled & diced
- 3 md Apples, peeled & chopped
- 1 md Onion, chopped
- 2 c Water
- 1/2 ts Sea salt
- 1/2 ts Chinese 5 spice
- 1/4 ts Cayenne pepper
Bring the vegetables, apples and water to a boil in a saucepan on high
heat. Reduce the heat and simmer 30 minutes, or until all the vegetables
are tender. Add the seasonings and use a blender to process the mixture.
Heat in the saucepan again on low heat until hot. Keeps 3-5 days
refrigerated. *Original recipe by David Tinker, Vancouver chef
Jeanne Marie Martin, "Vegan Delights" posted by Anne MacLellan
heat. Reduce the heat and simmer 30 minutes, or until all the vegetables
are tender. Add the seasonings and use a blender to process the mixture.
Heat in the saucepan again on low heat until hot. Keeps 3-5 days
refrigerated. *Original recipe by David Tinker, Vancouver chef
Jeanne Marie Martin, "Vegan Delights" posted by Anne MacLellan
