Realizations Inc

Amabel originally suggested this soup because she knows how much I like butternut squash. I call it my ABC Soup (for the apple, butternut squash, and chicken seasoning).

It makes a great meal on a cool evening!

Ingredients:

• 1 medium white onion, peeled and chopped finely
• 1 clove garlic, chopped finely
• 1 apple, peeled, cored, and chopped finely
• 1 large butternut squash, peeled, seeded, and chopped into 1-inch pieces
• ½ tsp thyme
• 1 bay leaf
• ¼ tsp nutmeg
• 3 cups water (may add more as needed to achieve desired consistency)
• 1 tbsp mock-chicken seasoning
• 2 cups rice milk to add just before serving (can also use soy or almond milk)

Spray frying pan with olive oil and heat over medium heat. When hot, add onions and garlic.

Stir and cook about 5 minutes until softened.

Add all other ingredients except for the rice milk.

Turn heat to medium high and cook for 15-20 minutes, stirring occasionally, until squash is tender. When ingredients are cooked, remove the bay leaf.

Mash ingredients (or puree with portable mixer).

Stir in rice milk.

Heat through, stirring constantly, and avoid boiling.

Serve in bowls. May add croutons, or parsley, or a dollop of sour cream for garnish.