Squash, Apple, and Wild Rice Soup

[Guest guest]

Squash, Apple, and Wild Rice Soup

 

1 butternut squash, peeled, seeded, cubed

1 tbsp. oil

1/2 cup onion, chopped

1 granny smith apple, cored, diced

1 tbsp. ginger, peeled and minced

2 cups apple juice

1 1/2 cups wild rice, cooked

1 1/2 cups soy milk

vegetable broth, optional

salt and black pepper

1/2 cup hazelnuts

1 pinch cinnamon

1 tbsp. parsley, finely chopped

 

Steam the squash until very tender, about 15 minutes. Meanwhile, heat oil in a

saucepan. Add the onions and apple, and saute, stirring, until very tender. Stir

in the ginger and saute for 1 minute. Add the apple juice and steamed squash and

heat to boiling. Cover and cook over low heat for 10 minutes. Uncover and cool

slightly, then puree, in batches if necessary, in a blender or food processor

until smooth. Return to the saucepan. Add the wild rice and soy milk and season

with 1 tsp. salt and pepper. Add additional milk, or broth, to thin if needed.

Reheat over low heat until steaming, do not boil. Correct the seasoning. Heat

another 1 ts oil in a small skillet, add the nuts, and saute until golden.

Sprinkle lightly with salt and cinnamon, add the parsley, and stir to blend.

Remove from the heat. At serving time ladle the hot soup into bowls and top each

with a spoonful of the nut mixture. Yields 4 servings.