SOUP.

APPLE AND ACORN SQUASH SOUP

1 C. onion, diced
1 C. shallots, diced
2 T. safflower oil
3 lbs. acorn squash (or delicata or other winter squash), peeled, deseeded, and cut into 1-inch cubes
3 C. apples (cooking variety of choice), peeled, cored, and diced
1 T. ginger, minced
4 C. vegetable stock
2 C. apple juice
1 t. salt
1/2 t. white pepper
1/4 t. nutmeg
1 C. soy milk, rice milk, or other non-dairy milk
1/2 C. oat bran
Garnishes: toasted pumpkin seeds or almonds or freshly snipped chives
 

In a large pot, saute the onion and shallots in safflower oil, for 5 minutes to soften. Add the acorn squash, apples, and ginger, and saute an additional 5 minutes. Add the vegetable stock, apple juice, salt, white pepper, and nutmeg, and bring to a boil. Reduce heat to low and simmer for 15-20 minutes or until the squash is tender. Using an immersion hand blender or a food processor in batches, puree the soup until smooth and creamy. Return the soup to the pot, reheat over low heat, if necessary, and whisk in the soy milk and oat bran. Taste and adjust the seasonings as needed. Garnish individual servings with either a few toasted pumpkin seeds or almonds or a few snipped chives for added color.

Yield: 3 Quarts

BLACK BEAN AND SALSA SOUP Ingredients    2 (15 ounce) cans black beans, rinsed and drained 1 1/2 cups vegetable broth 1 cup chunky salsa 1 teaspoon ground cumin 4 tablespoons sour cream 2 tablespoons thinly sliced green onion   Directions    1 In an electric food processor or blender, combine beans, broth salsa and cumin. Blend until fairly smooth. 2 Heat the bean mixture in a medium saucepan over medium heat until thoroughly heated. To serve, ladle soup into 4 individual bowls and top each bowl with 1 tablespoon of the sour cream, and 1/2 teaspoon green onion.

PUMPKIN, SWEET POTATO AND LEEK SOUP

 Ingredients   
     
3 tablespoons olive oil
2 leeks, chopped
1 small white onion, chopped
1 stalk celery, chopped
1 small carrot, chopped
2 sweet potatoes, peeled and diced
1 medium sugar pumkin, seeded and cubed
2 tablespoons chopped garlic
1 quart chicken stock
1 cup heavy whipping cream
1 bay leaf
1 tablespoon chopped fresh sage
1 pinch ground cloves
1 pinch ground nutmeg
1 pinch ground cinnamon
 salt to taste
 ground black pepper to taste

 Directions   
1 Heat oil in a heavy-bottom pot. Add leeks, onion, celery, carrot, sweet potatoes, pumpkin, and garlic, and saute until they start to brown.
2 Add bay leaf, stock, and cream; bring to a boil. Reduce to a simmer and cook until all vegetables are tender.
3 Add sage, cloves, nutmeg, cinnamon, and salt and pepper to taste. Remove bay leaf, and puree. Serve hot.

SERVES 8!!

BEER AND CHEESE SOUP. MMMM...beer... Ingredients          3/4 cup butter 1/2 cup diced celery 1/2 cup diced carrots 1/2 cup diced onion 3/4 cup all-purpose flour 1/2 teaspoon ground dry mustard 1 (14.5 ounce) can chicken broth (or vegetable broth!) 5 ounces shredded Cheddar cheese 5 ounces shredded Monterey Jack cheese 1/2 cup grated Parmesan cheese 1 (12 fluid ounce) can or bottle of beer (use Steamwhistle and celebrate Toronto's best asset!)  Directions    1 In a large saucepan over medium high heat, melt butter. Cook celery, carrots and onion in butter until onion is translucent. Stir in flour and mustard to coat vegetables. Pour in chicken broth and simmer until slightly thickened. Puree mixture in a blender or food processor or using an immersion blender. Return to pot. 2 When pureed mixture is hot, begin to stir in Cheddar, Monterey Jack and Parmesan, a little at a time, alternately with the beer, until all is fully incorporated and melted. Serve at once.