Instructions:

Yield: 4 servings

1 ea Butternut squash, peeled, seeded & cubed
1 tbsp Oil
1/2 cup Onion, chopped
1 ea Granny Smith apple, cored & diced
1 tbsp Ginger, peeled and minced
2 cup Apple juice
1 1/2 cup Wild rice, cooked
1 1/2 cup Soy milk
Vegetable broth, optional
Salt
1/8 tsp Black pepper
1/2 cup Hazelnuts,
1 pinch Cinnamon
1 tbsp 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 tsp 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.