Fwd: Squash Soup

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Wed, 26 Oct 2005 12:42:27 -0500 Squash SoupRecipe: Vegan Butternut Squash SoupThis recipe comes from The Real Food Daily Cookbook by Ann Gentry,published by Ten Speed Press and hot off the press this month. If our reviewin the upcoming issue of VegNews Magazine doesn't convince you to pick up acopy, perhaps this savory recipe will.2 onions, chopped3 stalks celery, chopped3 cloves garlic, chopped1 (1-inch) piece fresh ginger, peeled and finely chopped8 cups vegetable stock or water2 3/4 pounds butternut squash, peeled, seeded, and cubed1/4 cup maple syrup2 tablespoons tamari2 teaspoons finely grated orange zest1 teaspoon sea salt1/2 teaspoon freshly ground black pepper1/4 teaspoon ground nutmeg, plus more for garnish1 cup plain soy milkCook onions, celery,

garlic, and ginger in water in a heavy saucepan for 5minutes, or until the vegetables are tender. Stir in the stock and squash,cover, and bring to a simmer over high heat. Decrease the heat to medium-lowand simmer, stirring occasionally, for 30 minutes, or until the squash istender. Stir in the maple syrup, tamari, orange zest, salt, pepper, andnutmeg.Using a handheld immersion blender, puree the soup in the pot until smooth.Alternatively, working in small batches, puree in a regular blender untilsmooth. Stir in the soymilk.Ladle the soup into bowls. Sprinkle with additional nutmeg and serve.The soup will keep for 2 days, covered and refrigerated.

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