Featured recipe from Marilu's table * Apple squash soup

This vegan soup features the fruits of fall – apples and butternut squash.

The soup travels well in a thermos, making it perfect for brown bag meals. Pair it with a salad or some sauteed greens for an easy and complete meal.

Purchase a whole nutmeg from the bulk spice section, and grate it on a microplane grater. Store the unused part of the nutmeg in a glass jar with your spices. It's way tastier than the powdered stuff, and actually a lot less expensive.

Handheld (immersion) blenders make soups really easy. A simple handheld blender is inexpensive and much safer than transferring hot soup to a blender or food processor. If you do use a standard blender or food processor, only fill the container halfway (blend in batches), and use caution when removing the lid, because of potential steam burns.

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Apple Squash Soup

from Clean Food, by Terry Walters. We reviewed the book here.

Blue * Serves 6

1 large butternut squash

1 large yellow onion, chopped

2 Tablespoons grapeseed oil (or substitute olive oil)

4 large apples, peeled, cored and quartered

4 cups vegetable stock

1 cup rice milk

1/4 cup coconut milk

1/2 teaspoon ground nutmeg

sea salt

Peel squash, cut in half and remove seeds. Cut into 2-inch pieces.

In a large pot over medium heat, saute the onion in oil until soft (about 5 minutes). Add squash, apples, stock, rice milk, coconut milk and nutmeg. Cover, bring to boil, then reduce heat and simmer 20 minutes or until squash is soft. Puree with handheld blender and remove from heat to cool slightly. Season to taste with salt and serve.

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