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Autumn Apple Soup
Less than half an hour is required to prepare this fragrant autumn soup. Serves four as an appetizer or two as a main dish with bread and a salad.
1 cup potatoes, unpeeled and cubed
1 cup winter squash, seeded, peeled, and chopped
1 cup water, apple juice, or broth
2 cups apples, seeded, unpeeled, and finely chopped
1 cup light cream or milk (almond or other dairy substitute)
1/4 tsp cinnamon or nutmeg
freshly ground pepper to taste
pumpkin seeds, sliced apples, herbs for garnish (optional)
1) Place potatoes, squash, and water in a heavy duty saucepan or soup pot and bring to a boil. Cover and let simmer until the vegetables are soft.
2) Remove from heat and mash the vegetables or puree with an immersion blender.
3) Return the pan to low heat and add remaining ingredients, stirring slowly to combine. Reheat but do not boil.
4) Season to taste. Pour into bowls and garnish if desired.
This recipe first appeared in the Natural Life Cookbook (1993, The Alternate Press), which is now out of print.
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