Apple Squash Soup
I was too lazy to connect my camera and down load all the nice pics I got over the holidays and the fancy pants ones of me making this last night. Instead you get a shot of me enjoying this post work out approximately 10 minutes ago. 620 calories burned bitches, even with my twisted ankle.
Listened to the Range Rats LP while cooking, now the Cum Stains, specifically Broke my Dick (thanks Robert!)
It got cold and snowy here again after the unusual new years thaw so I was ready for some serious soup.
2 tblsp unsalted Butter/Vegan Margarine
1 medium Onion, finely sliced (i used a sweet yellow one)
1 medium acorn squash, peeled and cubed
1 1/2 cups Apple Juice
1 1/2 cups Veggie Stock
1 Granny Smith Apple cored but not peeled and diced
1 dollop of Sour Cream or vegan substitute per bowl
- Melt butter in a large sauce pan, add onion and squash
- Saute all gently until onion is golden (5 minutes or so)
- Add apple juice and stock, simmer and add apple
- Continue to simmer until all veggies are tender (i.e. you can squish the squash with a fork against the side of the pot)
- Blend all until smooth, I used my hand held blender and left a little of the squash intact
- Top each bowl with a little sour cream
Corinne, my yogi and I had lunch at whole foods the other day where it was decided that we give them way too much of our money. That being said, their sprouted old world wheat bread with raisins is the PERFECT bread to eat with this, hearty and delicious but not too sweet. This soup is fairly sweet but the mix of the onions and savory broth with the sweet juice and squash is quite good!
Also my parents bestowed upon me a local white wine from the finger lakes region of NY called Cayuga White, which I have been enjoying with this. I use the term bestowed lightly, the vintage was 2009...
In closing, I couldn't be happier that 2010 has been flushed down toilet, Happy New Year!
