This soup is perfect to keep you cozy on a brisk fall day. The ingredients are simple and healthy and the result is incredibly creamy, silky and luscious. One bowl is loaded with fiber, vitamin A, potassium and more. Fall squash season is here. Embrace it!
3 squashes (butternut, buttercup, acorn squash, etc.)
1 cup plain soy milk or vegetable stock
½ cup cinnamon applesauce
2 Tbs. apple cider vinegar
2 Tbs. extra virgin olive oil
½ tsp. cayenne (optional)
1-2 Tbs. maple syrup (optional, for added sweetness)
salt & pepper (to taste)
Wash each squash and slice in half; remove most seeds. Note: a few seeds are okay - they will actually add some toasted nutty flavor when blended into the soup.
Turn oven to 375 degrees; fill large glass casserole dish 1 inch high with water and place each squash face down in water; roast for 45 minutes or until tender.
Pull squash from the oven and drain hot water; rinse squash in cold water and scoop flesh into a large bowl; when scooped you should have around 4 cups. Note: a few soft skins are okay if they are scooped as well.
Place squash and remaining ingredients in a food processor and blend until smooth.
Serve immediately so soup is warm but not hot. Garnish with a few leftover squash slices and cayenne if desired. You can also store in the fridge and reheat as necessary or heat to boiling on the stove for a hot squash soup. Makes about 5-6 cups.
Lotus Foods offers the most distinctive ancient and new rices available, recognized for their exceptional cooking quality, taste, texture, and superb nutritional value. They attribute this to the fact that they are grown on family farms in limited quantities, on healthy, chemical-free soils. Now found in gourmet, natural foods markets and grocery stores, as well as, "white table-cloth" restaurants, Lotus Foods rices have become a favorite of consumers seeking healthier options. They also support good causes and are generously donating rice for caring people to host Gentle Thanksgiving dinners in communities throughout the United States.
People who eat diets heavy in animal-based proteins and fats die earlier than people consuming mostly plant-based proteins and fats. This is according to a recent study that followed more than 85,000 women and 44,500 men for a period of 20 to 26 years.
Participants who ate an animal protein-based low-carbohydrate diet were 23 percent more likely to die during the course of the study. Those who ate a low-carbohydrate diet that included lots of plant foods were 20 percent less likely to die. Results confirmed a direct association between animal-based food intake in men and increased cancer deaths, particularly colorectal cancer. Additionally, men and women who ate diets heavy in animal-based proteins had higher Body Mass Index averages.
"The protein you get from combining rice and beans is the same quality as what you get from eggs and steak. You just don't get all the other stuff that's bad for you," says Dr. Dean Ornish, founder and president of the Preventive Medicine Research Institute.
Bring compassion to the table this Thanksgiving! Observe a Gentle Thanksgiving and join millions of caring people across the U.S. by enjoying a turkey-free meal. Gentle Thanksgiving provides a great opportunity to explore delicious alternatives to turkey and demonstrate the many benefits of vegan eating to family, friends, and neighbors.
Help spread the word and inspire others!Request free Gentle Thanksgiving handouts and give them to your friends, family, co-workers, and neighbors. Each handout gives interesting turkey facts and offers a free Vegan Starter Guide.
Celebrate life and make a difference during the holidays… for you, your family, and the turkeys!