Pilgrim Soup
(from ganzelini’s recipe box)
Source: What, No Meat?
Cook time: 40 minutesServes 6 people
Categories: Thanksgiving, not tried, squash, vegetarian
Ingredients
- 1 large butternut squash, peeled, seeded, and cubed
- 1 small onion, cut in wedges
- 1 Granny Smith apple, peeled, cored, and cubed
- 4 cups water
- 1 tbsp sugar
- 2 tsp vegetable broth powder
- 1/2 tsp crushed rosemary
- 1 cup soy milk
Directions
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Combine squash, onion, apple, water, sugar, vegetable broth powder, and rosemary in a soup pot.
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Bring to a boinl, reduce heat, and simmer until the squash is very tender, 30-40 min.
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Puree soup in a blender until smooth. Yo may want to let it cool a little first. Return soup to the pot.
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Stir the soy milk into the soup and heat gently until warm.
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Option: Serve topped with seasoned croûtons.