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This recipe can be a starter for a fancy winter meal or just a good everyday soup for cold weather. Now that you can buy squash already cubed and packaged in the fresh produce section, it is a lot simpler to make. Just be sure the squash is nice and orange, not pale yellow; you want it to have a lot of flavor. If you are good with a knife, it doesn’t take that long to cut up your own.
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For Roasting:
6 cups cubed Butternut squash
2 cups cubed sweet potato —these can be replace with carrots
2 winter pears, peeled, halved and cored
1 medium sweet onion, quartered and halved
1-2 tsp cooking oil, opt.*
1 tsp salt
For Blender:
2 cup water
1 tbsp McKay’s Vegan Chicken-Style Seas —to make your own, see Chick-Like Seasoning
1/2 tsp ginger powder
1/2 tsp cinnamon, opt.
1/4 tsp garlic powder or granules
2 cups vegetable broth
1 cup canned coconut milk *
*If you wish to omit coconut milk, just replace it and the water with original unsweetened almond milk.