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Serves 8
Peel
potato, apples, squash,
and onion and cut into small
chunks, keeping onion separated.
Over medium heat in a large
stock pot, sauté onion and
garlic in oil until tender.
Add
broth, wine, potato, apples,
squash, and seasonings and
mix well. Reduce heat
to medium-low and simmer
for about 20 minutes, until
the vegetables are fork-tender.
Remove from heat.
Place about a third of the
mixture in a food processor
with about a third of the
rice milk. Puree at
low speed until creamy.
Transfer to a bowl.
Continued until all the
soup has been pureed.
Return soup to a pot on
low heat, stirring to blend,
and adjust seasonings as
needed. If soup is
too think, add more stock
or water. If desired,
garnish with paprika-dusted
croutons. |
