Winter Squash and Apple Soup

2 c Butternut squash

-or buttercup squash -peeled, seeded & chopped 2 c Sweet potato; peeled &

-chopped 3 md Apples; peeled, cored &

-chopped -Spartan,McIntosh or similar -cooking apple 1 md Onion; chopped

2 c -Water or just enough to

-cover apples & veggies 1/2 ts Sea salt

1/2 ts Chinese 5 spice;or pumpkin

-pie spice* 1/4 ts Cayenne pepper

Bring the vegetables, apples and water to a boil in a saucepan on high heat. Reduce the heat and simmer 30 minutes, or until all the vegetables are tender. Add the seasonings and use a blender to process the mixture. Heat in the saucepan again on low heat until hot. Keeps 3-5 days refrigerated. *Original recipe by David Tinker, Vancouver chef SERVES: 6 SOURCE: _Vegan Delights_ by Jeanne Marie Martin posted by Anne MacLellan