7 cups vegetable stock
3 acorn squash, peeled and chopped
2 large carrots, peeled and chopped
1 large yam, peeled and chopped
1 tsp ground ginger
1 tsp sage
2 cups corn
Bring stock to boil and stir in all ingredients except corn. Cook over medium heat for 20 minutes until squash is soft.
Blend the soup in batches until smooth. Return to pot, add corn and reheat on low for 10 minutes.
Pretty time consuming, but makes a lot and the taste is well worth it!
Recipe taken from Forks Over Knives, Alan Goldhamer and Doug Lisle.
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