Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Butternut squash, peeled,
-- seeded cubed
1 tb Oil
1/2 c Onion, chopped
1 ea Granny Smith apple,
-- cored diced
1 tb Ginger, peeled and minced
2 c Apple juice
1 1/2 c Wild rice, cooked
1 1/2 c Soy milk
Vegetable broth, optional
Salt
1/8 ts Black pepper
1/2 c Hazelnuts,
1 pn Cinnamon
1 tb Parsley, finely chopped

1. Steam the squash until very tender, about 15 min.

2. Meanwhile, Heat oil in a saucepan. Add the onions and apple, and
saute, stirring, until very tender, about 5 min. Stir in the ginger
and saute for 1 minute. Add the apple juice and steamed squash and
heat to boiling. Cover and cook over low heat for 10 min. Uncover and
cool slightly, then puree, in batches if necessary, in a blender or
food processor until smooth. Return to the saucepan.

3. Add the wild rice and soy milk and season with 1 tsp salt the
pepper. Add additional milk, or broth, to thin if needed. Reheat over
low heat until steaming; do not boil. Correct the seasoning.

4. Heat another 1 ts oil in a small skillet, add the nuts, and saute
until golden. Sprinkle lightly with salt and cinnamon, add the
parsley, and stir to blend. Remove from the heat.

5. At serving time ladle the hot soup into bowls and top each with a
spoonful of the nut mixture.

"Rice: The Amazing Grain" by Marie Simmons

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