Apple And Acorn Squash Soup

Recipe Ingredients

1 cup	62g / 2.2oz	Onion - diced
1 cup	146g / 5.1oz	Shallots - diced
2 tablespoons	30ml	Safflower oil
3 lbs	1362g / 48oz	Acorn squash - peeled, deseeded,
		And cut into 1" cubes = (or delicata or other winter squash)
3 cups	711ml	Apples (cooking variety of choice) - peeled, cored, and diced
1 tablespoon	15ml	Minced ginger
4 cups	948ml	Vegetable stock
2 cups	474ml	Apple juice
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground white pepper
1/4 teaspoon	1.3ml	Nutmeg
1 cup	237ml	Soy milk = (rice milk or other non-dairy milk)
1/2 cup	118ml	Oat bran
		Garnishes
		Toasted pumpkin seeds or almonds
		Freshly snipped chives

Recipe Instructions

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.

Source:
"The Vegan Chef at http://www.veganchef.com"

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