1 medium butternut squash (about 3 pounds)
1 yellow onion roughly chopped
2 leeks roughly chopped
3 cloves of garlic roughly chopped
about 4 tablespoons of olive or canola oil
4 cups vegetable broth
1 cup soy milk
1 teaspoon cumin
salt and pepper to taste
"sour cream", such as Sour Supreme (optional)
I created this butternut squash soup recipe when I could not find a very simple recipe. It's probably the best butternut squash that I've ever had. Serve with fresh bread. Enjoy!
Preheat oven for 350 degrees.
Cut butternut squash in half and lay face down on a cookie sheet. If you like, you can spray the baking sheet with a non-stick cooking spray. Bake squash for 45 minutes or until soft. Remove squash from oven and set aside to cool.
In a large stockpot, saute onions, leeks, and garlic in the oil. When the onions are soft and translucent, pour vegetable stock in the pot and reduce the heat.
When the mixture starts to simmer, turn off the heat and begin scooping the butternut squash flesh into the soup. When you're done scooping the squash, add the soy milk. Using a potato masher, mash the soup as best you can.
Then, take about 3/4 of the soup and puree in a blender until smooth. Add the smooth mixture back to the rest of the soup in the stockpot.
Turn on medium heat and add salt, pepper, and cumin. Stirring constantly, heat just until warm (do not boil).
Serve immediately with fake sour cream and chives, if desired.