Butternut Squash Soup

Author: Heather Leno
Servings – 6
Ingredients:

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 *
Instructions:
  1. On a large parchment-lined cookie sheet combine the vegetables, fruit and onion.  If using, drizzle with the oil and sprinkle with the salt. For oil-free, baste with broth and repeat every 8-10 minutes.
  2. Bake at 400° for 30-40 minutes, until everything is fork tender with a few toasty edges.
  3. In your blender cup, put seasonings with one cup of the water.  Add as many roasted vegetables as your blender will accommodate and blend smooth.  Pour into soup pot and use remaining water or vegetable stock to blend the rest of the vegetables.
  4. Add any remaining ingredients to the pot and simmer to mingle flavors. Sample and adjust seasonings, salt or thickness to your taste.
Notes:

*If you wish to omit coconut milk, just replace it and the water with original unsweetened almond milk.