Sunday, September 12, 2010
Okay, call me crazy. When the temperature drops below 20C, I am in my glory! Time for Autumn harvest and it's finally cool enough to cook! It's a drizzly, windy day and we are in the mood for some hot, creamy soup.
This golden, yummy soup is inspired by a Moosewood Restaurant staple. Golden winter squash, sweet apple and the warmth of cinnamon are brought together in one yummy bowl! Add some crusty bread and (voila! ), you have a very satisfying fall meal.
Vegetable oil or broth for sauteeing
2 organic yellow onions, chopped
1/2 dried thyme
2 bay leaves
1/4 tsp ground nutmeg
1 cinnamon stick
4 organic carrots, peeled and chopped
4 stalks organic celery, chopped
3 cups organic vegetable stock, homemade or prepared
2 cups winter squash puree, I used roasted butternut squash
1 cup tomato puree
1 cup orange juice
1 cup apple juice
Salt and pepper to taste
In a stock pot, saute onions in oil (or broth) for a few minutes. Add herbs and spices a to onions and until the onions become translucent. Add carrots, celery and broth. Bring to a boil and then simmer, covered, until the veggies become tender. Remove the bay leaves and cinnamon stick. Puree the cooked vegetables, stock, juices and squash together in batches. Reheat gently and serve. It is wonderful topped with a balsamic vinegar reduction or some vegan sour cream. Recipe yields 8 generous servings.