Contributed by Lisa/Urban Harvest (from the cookbook "How it All Vegan")

"How it all Vegan" is a cookbook produced by 2 young British Columbia women. It's fun to read, and the recipes are diverse and easy to follow! A great resource for the vegan-curious and full vegans alike!

For the following recipe, Lisa's notes/suggestions are in italics.

Ingredients

1 medium onion, chopped (or 5-6 baby leeks)
1 Tbsp olive oil
2 cups veggie stock (or water + Bragg's)
2 cups butternut squash, peeled and diced
2 cups yams, peeled and diced
2-3 medium apples, cored and diced
1/2 tsp salt
1/2 tsp pepper
1/2 tsp nutmeg (or ginger!)
1/4 tsp cayenne

Instructions

1. In a large soup pot, saute the onions in oil on medium heat until translucent.
2. Add the stock, squash, yams, apples, and salt, pepper, nutmeg, and cayenne, and bring to a boil.
3. Turn down heat and simmer for 30 minutes.
4. Take 2 ladles' worth of vegetables and 1 ladle of stock and blend in blender or food processor until smooth. Return to soup pot and stir together before serving. I prefer to use a potato masher on the soup in the pot -- much easier, with similar results!)

Makes 4-6 servings.

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