| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Soups, Appetizers, Vegetarian | 6 | Servings |
INGREDIENTS
| 2 | c | Butternut squash |
| 2 | c | Sweet potato, peeled & diced |
| 3 | md | Apples, peeled & chopped |
| 1 | md | Onion, chopped |
| 2 | c | Water |
| 1/2 | ts | Sea salt |
| 1/2 | ts | Chinese 5 spice |
| 1/4 | ts | Cayenne pepper |
INSTRUCTIONS
Bring the vegetables, apples and water to a boil in a saucepan on high heat. Reduce the heat and simmer 30 minutes, or until all the vegetables are tender. Add the seasonings and use a blender to process the mixture. Heat in the saucepan again on low heat until hot. Keeps 3-5 days refrigerated. *Original recipe by David Tinker, Vancouver chef Jeanne Marie Martin, "Vegan Delights" posted by Anne MacLellan
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