Butternut Squash Soup

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Butternut Squash Soup

 

1 med. onion, chopped

1/4 c. celery, finely minced

1 Tbsp. vegan margarine

1 c. butternut squash, baked until tender

1/4 c. Granny Smith apples, finely minced

1 1/2 c. vegetable broth

pinch of nutmeg

1/2 tsp. cinnamon

1/4 tsp. salt

1 c. soymilk

1/2 c. Silk creamer or other soy creamer (or coconut milk)

 

1. In a medium saucepan, combine margarine, onion, celery and apple.

Sauté until onion is clear. Add baked squash and mix well.

 

2. Let cool slightly and put in food processor and process until very

smooth. Return to saucepan and add remaining ingredients.

 

3. Let simmer for several hours on low heat or pour into a crock pot

and cook on low 2 - 4 hours. Add 1/2 cup Silk creamer just before serving.

 

Yield: Four cups soup (8 half-cup servings)