Wednesday, November 05, 2008

Trying New Things with Veggie Girl

This is on our must try list for this week, possibly Friday.
I get a daily newsletter from and this was in the recipe archives. When we went apple picking the kiddies picked up some acorn squash. Now I know I've eaten them usually mashed like potatoes- they're ok that way. But I wanted to make something different. So we're going to try this:

Adapted from Witch in the Kitchen, by Cait Johnson (Inner Traditions, 2001).

Borrowed from

The gorgeous color hints at the rich nutrition in this creamy, satisfying soup.

2 tablespoons olive oil
1-2 garlic cloves, minced
1 medium onion, chopped
4 cups vegetable broth (or more)
2 cups filtered apple cider or apple juice
2 cups acorn or butternut squash, peeled, seeded, and diced
1 large potato, peeled and diced (Yukon Golds are nice)
1 firm, tart apple, peeled, cored, and diced
Freshly grated nutmeg and ginger
Sea salt
1/2 cup light cream (optional)
Toppings (optional): chopped walnuts, minced fresh parsley, dollop of sour or whipped cream, grated nutmeg

1. In a large soup pot, heat the olive oil and add the minced garlic and chopped onion. Saute until golden, then add broth, apple cider or juice, squash, potato, and apple. Bring to a boil, then reduce heat and simmer, covered, until vegetables are tender, about 30 minutes.

2. Add nutmeg, ginger, and salt to taste.

3. Puree in batches in a blender, return to the pot, and gently reheat. You may add light cream or more broth at this stage, thinning the soup to the desired consistency.

4. Serve warm, with any of all of the toppings on each serving, if desired.

Serves 6.

Wii Fit is finally up and running. I need to get off the computer and give it a whirl. It took more time than I wanted to set it up for me this morning.

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