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Servings 4 Servings

Ingredients
  

  • 1 butternut squash peeled, seeded, chopped
  • 2 onions chopped
  • 1 acorn squash peeled, seeded, chopped
  • 1 small pumpkin or
  • 2 16 oz tins pumpkin
  • 5 carrots peeled and chopped
  • 4 granny smith apples
  • 4 bay leaves
  • 1 tsp cinnamon
  • 1 tbsp curry
  • 1 tbsp celery seed
  • 1 16 oz can Diced tomatoes
  • 2 cups white wine
  • 2.5 L 12 cups of vegetable stock
  • 1 cup 35% cream
  • salt and pepper to taste

Instructions
 

  • In a large stockpot over med-high heat, combine squash, pumpkin, carrots, onions, bay leaves, spices, wine, tomatoes and vegetable stock. Bring to a gentle boil and keep on a gentle boil for 30 minutes.
  • Reduce heat to medium and add apples.
  • Season with salt and pepper, stirring occasionally and cover and continue to simmer for 1-1/2 hours. Or 30 minutes if using a pressure cooker.
  • Puree until smooth, add cream and bring back up to warm temperature, checking seasoning.
  • Serve warm or keep in fridge. You can freeze this too.