Fall is such a great time of the year to make a big piping-hot pot of soup
with fruits from the harvest. This Autumn Harvest Squash and Apple Soup
is a perfect example. The taste is so delicious and it has a velvety smooth
texture. It is also excellent with a dollop of sour cream. Warm yourself up on
a crisp fall day with this nutritious and yummy soup!
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2 Tbsp. butter
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1 large onion, chopped
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2 cups peeled, diced apples
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2 cloves garlic
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4 cups peeled, diced winter squash
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2 cups cooked navy beans
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5 cups water
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2 Tbsp. tamari
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2 tsp. le Paludier sea salt
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ground cinnamon to taste
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1-3" piece wakame
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1 cup soy milk
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Melt butter in stock pot. Add onion and apples. Sauté and add garlic. Cook, stirring
for about 5 minutes. Stir in squash. Add water, beans, wakame and seasonings.
Let simmer for 20-30 minutes or until squash is tender. Purée soup in a
blender or food processor. Add milk. Return to pot and heat thoroughly.
Serve with swirls of sour cream (optional).
Enjoy!
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