v:gourmet

This looks a lot like my spicy pumpkin fennel soup I know but I’m a firm believer that you can never have enough soup in your life. The question has been posed: “Do you have a kinder, more adaptable friend in the food world than soup? Who soothes you when you are ill? Who refuses to leave you when you are impoverished and stretches its resources to give a hearty sustenance and cheer? Who warms you in the winter and cools you in the summer? Yet who also is capable of doing honor to your richest table and impressing your most demanding guests?”

Amen to that. This is an old favourite from years back. I think I originally found it in the Silver Palate Cookbook but I can’t be certain. I have veganized it for your vegan pleasure. Have it on a blustery Fall Sunday for lunch with a warm baguette and a glass of wine. It will feed your soul. And your stomach.  Beware – it’s incredibly filling!

4 tbsps oil

2 cups yellow onion, finely chopped

4-5 tsps curry powder

2 medium sized butternut squash, peeled, seeded, and cut into cubes

2 apples, peeled, cored, and cut into cubes

3 cups veggie stock

1 cup apple cider

salt and pepper to tast

Heat oil in s heavy-bottomed pot. Add yellow onion and saute until soft and translucent. Add curry powder and stir constantly for about 2  minutes. Add butternut squash and apples and saute for a few minutes until warmed through. Add veggie stock. Bring to a boil and then cover and simmer until squash is cooked. Set aside and let cool slightly. Blend in a food processor until it reaches desired consistency. Return to the pot. Add apple cider and salt and pepper to taste.