VEGETARIAN RECIPES - NEWS FROM THE YOGA SANCTUARY

Recipes from TYS Kitchen ~ October 2010 Recipe
This recipe is by Linda Gabris and was published in the November 2009 issue of Vitality Magazine.

It's harvest time in Ontario, the leaves are turing colour and and we have an abundance of local vegetables. As the weather gets cooler, we look forward to delicious soups to warm us up from the inside. You can use hubbard, butternut, acorn, buttercup squash or even pumpkin for this savoury squash soup.

Aztec Squash Soup
by Linda Gabris

4 cups of peeled chopped squash (butternut or other)

2 cups water

3 tbsp olive oil

1 minced onion

3 cloves minced garlic

1 tsp ground coriander

1 tsp ground cumin

1/2 tsp ground mustard seeds

8 cups rich vegetable stock*

*Linda makes her stock out of vegetable scraps which she saves up in the fridge until she have enough to fill a large stock pot and she throws in scrubbed squash peels, too. Then she simmers up a huge batch of stock and freezes it to have handy for use in recipes such as this.

1. Put squash into a kettle with 2 cups of water and bring to a boil. Reduce heat, cover and simmer until very tender.

2. In the meantime, heat oil in soup pot and sauté onion and garlic until onion is soft. Add coriander, cumin and mustard, and sauté about 1 minute.

3. Add onion mixture to the cooked squash, along with the water in which the squash was cooked, and puree in blender or food processor until smooth.

4. Return to soup pot and add the vegetable stock and simmer covered for 20 minutes, until thick and smooth. Depending on your stock, season with salt and pepper.

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