Food4Thought is a commentary on the ethics of eating, food justice and contemporary ideas on food democracy as well as recipes. Did I just say the same thing three different ways?

Wednesday, November 24, 2010

Roasted Delicata Squash Soup with Sage

-2-3 delicata squash (you can substitute other squash if you cannot find it but right now, they are very sweet!) - cut in half and scrap out the seeds and lay face down in a glass dish with water covering the bottom. Cook at 425 for 20 min. Cool and scrap out in a bowl.
-1 small apple peeled
-1 onion sauteed
-6 -8 cups water with 2 bouillon cubes (I use Rapunzel - the vegan one with sea salt and herbs)
-1 cup cashews (I use roasted no salt but you can experiment)
-Puree everything in 2 batches in a blender (hold the top down tight!) or Vita mix
add back to pot and add sea salt and freshly ground pepper to taste and rubbed sage (from a spice store) or chopped sage leaves
note - the sage really makes this!

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