Squash Soup!
Ingredients:
1 butternut squash (about 3 lbs.)
3 slender or 1 1/2 larger leeks, white parts only, split lengthwise, washed, and cut into 1-inch-long pieces
3 cups alternative milk such as rice or coconut milk (I used coconut)
3 cups water
Salt and freshly ground pepper
Fresh grated nutmeg
Optional garnish
1 tart apple, peeled, cored, and cut into tiny dice
About 1/3 cup chopped toasted hazelnuts or walnuts
Preparation:
1. Peel the squash. Remove the seeds and string, then cut into 1- to 2-inch chunks. Toss into a large Dutch oven or soup pot. Add the leeks, milk, and water; 1 teaspoon of salt and bring to a boil. Lower heat to a simmer and cook for 25 to 35 minutes, or until the squash is soft enough to mash when pressed lightly with the back of a spoon.
2. Using a blender or food processor, puree the soup in batches until it is very smooth. Season to taste with pepper and nutmeg. Reheat if necessary.
3. To serve, ladle the soup into bowls, spoon over the apples and nuts if desired.
This was adapted from Parade Magazine October 2010.
1 butternut squash (about 3 lbs.)
3 slender or 1 1/2 larger leeks, white parts only, split lengthwise, washed, and cut into 1-inch-long pieces3 cups alternative milk such as rice or coconut milk (I used coconut)
3 cups water
Salt and freshly ground pepper
Fresh grated nutmeg
Optional garnish
1 tart apple, peeled, cored, and cut into tiny dice
About 1/3 cup chopped toasted hazelnuts or walnuts
Preparation:
1. Peel the squash. Remove the seeds and string, then cut into 1- to 2-inch chunks. Toss into a large Dutch oven or soup pot. Add the leeks, milk, and water; 1 teaspoon of salt and bring to a boil. Lower heat to a simmer and cook for 25 to 35 minutes, or until the squash is soft enough to mash when pressed lightly with the back of a spoon.
2. Using a blender or food processor, puree the soup in batches until it is very smooth. Season to taste with pepper and nutmeg. Reheat if necessary.
3. To serve, ladle the soup into bowls, spoon over the apples and nuts if desired.
This was adapted from Parade Magazine October 2010.
