Winter Squash & Apple Soup – Appetizers

2 c Butternut squash

2 c Sweet potato, peeled & diced

3 md Apples, peeled & chopped

1 md Onion, chopped

2 c Water

1/2 ts Sea salt

1/2 ts Chinese 5 spice

1/4 ts Cayenne pepper

Bring the vegetables, apples and water to a boil in a saucepan on high heat. Reduce the heat and simmer 30 minutes, or until all the vegetables are tender. Add the seasonings and use a blender to process the mixture. Heat in the saucepan again on low heat until hot. Keeps 3-5 days refrigerated. *Original recipe by David Tinker, Vancouver chef Jeanne Marie Martin, “Vegan Delights” posted by Anne MacLellan