INGREDIENTS:
1 Tbsp vegetable oil
1 cup chopped onion
1 clove garlic, minced
1 pinch dried ginger
1 cup cooked and mashed squash – butternut works well
½ cup cooked and mashed sweet potato
1 cup peeled and chopped apples – your favourite variety
2 cups chicken or vegetable stock
Salt & pepper to taste
DIRECTIONS:
Heat oil in large saucepan over medium
heat. Add onions and cook about 7 minutes or until softened, stirring
occasionally. Stir in garlic and cook 1 minute. Stir in squash, apples and
stock.
Bring to a boil, reduce heat and simmer for about 10 minutes or until apple is
tender and squash and sweet potato are heated through, mixing in well with
everything else. Puree in small batches in blender or food processor, unless
you have a hand blender, then you can puree it right in the pot. Return puree
to saucepan and reheat. Season with salt and pepper and serve with crusty
bread, like foccacia
I made this with leftover squash and sweet potatoes, and 1 spy apple. It has a
nice sweet flavour, but the onion definitely makes it savoury. Brad & I both
enjoyed it as a nice light lunch, but it would also make a nice starter to a
full dinner.
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