Vegan From The New Vegetarian Epicure, by Anna Thomas
Use any of the dark-yellow or orange-fleshed winter squashes for this recipe. Another soup in the same cookbook is fairy similar, but calls for pears instead of apples, cinnamon in place of ginger & cilantro, and a bit of cream or half and half added at the end.
2 ½ lbs. (unpeeled weight) sweet winter squash 2 ½ Tbs. Butter or soy margarine 2 medium red onions, coarsely chopped 1 lb. sweet apples, peeled, cored, and sliced salt to taste 4 ½ cups vegetable broth ¾ cup dry white wine 1 ½ Tbs. Minced fresh ginger 2 Tbs. Chopped fresh cilantro pepper to taste
Cut the squash in half, or in thick slices, and place cut side down on a lightly oiled baking sheet. Roast in the oven at 375° for 50-60 minutes, or until soft. Cover with foil during roasting if the squash is cut in slices. Let it cook until you can handle it, then scoop out the soft flesh, discarding any seeds, and measure out 3 cups.
In a very large sauté pan, melt the butter and cook the onions in it over medium heat, stirring often, until they are very soft. Add the apple slices and a little salt, and keep cooking for 15 minutes more, stirring frequently. Add the cooked squash, vegetable broth, wine, ginger, and chipped cilantro, and simmer for another 15 minutes. Everything should be very soft.
Puree the soup in the blender in batches until perfectly smooth, then add salt and pepper to taste. Serve hot, sprinkled with cilantro leaves. Serves 6-8.
