I think I mentioned a few months ago that we had signed up for a CSA share. It features locally grown foods that have been frozen for use over the winter months -- and our first installment came the week Ada was born. (Thanks to Rebecca for storing it for us!).
We were charged with only one task this Thanksgiving: Cooking a vegetarian/vegan soup to pass around the table. We knew it'd mostly be for us . . . and since we didn't have time to visit the grocery store, we dug into our freezer supply.
We strapped Ada into her swing and got cooking.
APPLE-CINNAMON BUTTERNUT SQUASH SOUP
What you'll need . . .
1/2 large onion, chopped
5 small leeks, chopped
8 apples, skinned and chopped
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
3 cups cinnamon apple spice tea (use only 1 bag) or you can use another spiced tea or even veggie broth
32 ounces fresh or frozen butternut squash puree (thawed)
19 ounces garbanzo beans, drained and rinsed
1/4 teaspoon thyme
Salt and pepper to taste
Method . . .
In a large stock pot, pour in some olive oil and heat over medium-high heat. Add the onions, leeks, and apples. Cook for a few minutes. Then add the brown sugar and cinnamon. Cook a few minutes more.
In the meantime, prepare your tea. We chose to use tea because we were out of vegetable stock and wanted to add some flavor to the soup. It worked quite well! Just boil 3 cups of water and steep a single teabag in it for 5 minutes.
Add the Tea, puree, and garbanzo beans to the mix. Add the thyme, too. Bring to a boil, then simmer for 20 to 30 minutes.
Let cool slightly . . . then process in a blender in small batches. Blend until smooth.
Add salt and pepper to taste. And if you prefer a thinner soup (we're used to thick stews), add water as desired.