Sweet Squash Soup (WFPBNOGF)*
Prep Time
30 minutes
Prep Notes
Put the whole squash in a microwave oven and cook on high power for 8 minutes. Peel the squash and cut into cubes. (If you don't have a microwave oven, this step may be omitted and the squash baked for one hour. The 8 minute cooking time of the microwave makes the squash easier to peel and cut up.)
Cooking Time
45 minutes
Yields
8-12 servings
Ingredients
1 large butternut or buttercup or other favorite autumn squash
2 cups sliced onion
2 cups peeled and chopped apple
1 cup carrot
2-3 teaspoons minced fresh ginger
32 oz. vegetable broth
2 cups water
Directions
Place all ingredients in a large soup pot and simmer over medium-low heat for 45 minutes. Place the soup in a blender or food processor, in batches, and blend until smooth and creamy or use an immersion blender.
Notes
This soup freezes well. It's a delicious autumn supper served with a rice garbanzo stir-fry with greens or a wild rice salad and a loaf of fresh whole-wheat bread.
Credit
Adapted from The New McDougall Cookbook