| 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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