| BUTTERNUT SQUASH APPLE POTATO SOUP |
Adapted from vegweb.com
16 oz. butternut squash, peeled, seeded, cut up
3 med. green apples, peeled, cored, chopped coarsely
2 (10 1/2 oz.) cans veggie broth
1 Yukon Gold potato, chopped
3 slices of your favorite bread, torn in pieces
salt, pepper, rosemary, and marjoram to taste
a bit of soy creamer, to thicken the soup
chopped parsley, to garnish
Combine all ingredients in pot on stove top. Bring to a boil, then
reduce heat and simmer uncovered for about 45 minutes.
Cool, then put in blender until smooth.
When ready to serve, heat again. Add a swirl of soy creamer after you
transfer the soup to the serving bowls. Garnish with some chopped
parsley, serve and enjoy!
16 oz. butternut squash, peeled, seeded, cut up
3 med. green apples, peeled, cored, chopped coarsely
2 (10 1/2 oz.) cans veggie broth
1 Yukon Gold potato, chopped
3 slices of your favorite bread, torn in pieces
salt, pepper, rosemary, and marjoram to taste
a bit of soy creamer, to thicken the soup
chopped parsley, to garnish
Combine all ingredients in pot on stove top. Bring to a boil, then
reduce heat and simmer uncovered for about 45 minutes.
Cool, then put in blender until smooth.
When ready to serve, heat again. Add a swirl of soy creamer after you
transfer the soup to the serving bowls. Garnish with some chopped
parsley, serve and enjoy!
