Winter Vegetable Soup filled Acorn Squash
Steamed 1/2 fennel root
celery (2 stalks chopped)
rutabaga (1 lg. in 1 cubes)
turnips (3, quartered)
broccoli (1 lb)
cauliflaur (1 head) (how do you spell that?)
carrots (1/2 lb in 2 inch lengths)
1 large onion (quartered)
dash or 2 fresh ground nutmeg
salt and pepper to taste
Steam until quite tender, all of the above together.
Blend/food process with soy milk and margarine until smooth, leaving some texture to the vegetables. Should be the consisency of catsup (runny catsup). I use 1/2 stick of margarine in this volume of soup. It could be more for some tastes.
Place this in the halves of 3/4 baked/steamed acorn squash and top with your favorite soy cheese. Bake until squash is done. Its a meal in itself and the remaining soup can be frozen and keeps well. If one has enough acorn squash, the soup should fill enough to feed many souls. Serve with warm sourdough vegan bread and a dry gewurztraminer!
Your bowl can be tossed into the compost heap, too. Easy clean-up.
PS: Been thinking about trying pumpkin in this recipe, but think it may overwhelm the other flavors....