Wednesday, March 26, 2008

Of Squash and Apples

It's been somewhat quiet at Amanda's Kitchen this week. Well, the physical kitchen has been busy preparing family feasts, which ironically means that the blog has not.

I'm still using up my pantry stock, so the food at my family celebrations this past weekend once again consisted of a lot of root vegetables and preserved foods. Browsing through my recipes, I was inspired by my recipe for Apple and Carrot Soup to try a variation with butternut squash instead of carrot. The result was fabulous. It also used up the last of my apples and squash from last season.

Butternut Squash and Apple Soup
Serves 4

1 medium butternut squash, peeled and cubed
3 cooking apples, cored and peeled
1 onion, peeled and chopped
1 tsp canola oil
1 T vegan margarine
4 c. water
fresh coriander leaf

Combine the oil and margarine in a large pan. Add the onions and saute for 5 minutes. Add the butternut squash and saute for a few minutes more.

Add 4 cups of water, the apples, and bring to a boil. Simmer for 15 minutes. Puree the soup in a food processor or using a hand blender until you get the desired consistency. This soup can be served silky smooth or hearty and chunky.

Pour soup into bowls and top each with croutons and fresh coriander.

For an extra rich soup, use 3 cups of water instead of four and after puréeing the soup add in a cup of full-fat milk or soy milk or light cream.