Creamy
Autumn Soup
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1
medium onion, fresh, minced |
| • |
2
cloves garlic, minced |
| • |
1
tbs. Olive Oil |
| • |
3
cups Acorn or Butternut squash, cubed, peeled and seeded |
| • |
1
tsp tamari |
| • |
2
cups chicken broth |
| • |
1
tbs. Lemon juice, fresh |
| • |
1
tsp. Pumpkin pie spice |
| • |
2
C chopped potatoes |
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1/2
tsp dried marjoram (or 1 1/2 tsp. fresh) |
| • |
2
cups soymilk |
Serves 4-6
Place squash, potatoes in pot with small amount of water in
bottom. Steam for about 10 minutes, laying potatoes on bottom.
In pan sauté onion and garlic in olive oil.
In pot heat chicken broth.
Add sautéed vegetables, spices, tamari, lemon juice
and hot chicken broth to pot with squash and potatoes
Bring to a boil and then simmer until veggies are tender (about
15 minutes)
Stir in soymilk at end (Note: do not put soymilk into piping
hot or boiling soup because soymilk may separate out. It still
tastes fine but is not as elegant looking.)
Blend in parts to create creamy soup
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