Apple Butternut Squash Soup
This recipe celebrates Fall's bounty. It was inspired by a non-vegan version by Christopher Idone, and is a permanent part of my repertoire. You can use most of the yellow/orange winter squashes in this soup, including Buttercup, Hokkaido, Kabocha and Pumpkin.
3 tablespoons canola oil
1. Preheat oven to 350°F.
2. Cut squash in half, scoop out seeds. Place hollow side down on oiled baking sheet.
3. Bake until you can pierce squash with a fork, about 35-45 minutes. Remove from oven. With tongs, turn squash over. When cool enough to handle, scoop out cooked squash and place in a bowl. Puree with fork or hand masher.
4. Meanwhile, over medium flame, heat oil in heavy soup pot. Add onions and sautee until translucent, about 5 minutes. Add chili and curry powders, and cook for another five minutes.
5. Add stock or water, and apples. Bring to a boil, reduce heat and simmer for a half hour. Add the cooked squash. Cook another 15 minutes.
6. Puree soup. If using soy cream, add here. If too thick, add a little more water or stock. Ladle into bowls. Sprinkle with chopped walnuts or pecans.
Tip: This soup goes beautifully with warm, crusty bread and a fruity pinot noir.
Visit Dayna Macy at daynamacy.com.
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