Butternut Squash Soup
3 pounds fresh or frozen winter squash, cubed
1 stalk celery, roughly chopped
1 carrot, roughly chopped
1 small onion, roughly chopped
2 cloves garlic, cut in half
1 cup vegetable stock
1 cup coconut milk OR 1 cup soymilk
1 teaspoon allspice
1 teaspoon nutmeg
1 tablespoon sugar
Salt and pepper, to taste
1) Coat veggies lightly in oil and sprinkle with salt and pepper. Spread on a cookie sheet and roast in the oven at 400 degrees until veggies are soft, about 25 minutes. If using fresh butternut, include it in this step. If using frozen, cook all other veggies first then continue to step 2.
2) Place roasted veggies and frozen butternut squash, if using, in blender. It doesn't matter if the squash is thawed or not, and I personally think it works easier if it is kept frozen until this step as the hot veggies will help thaw it. Give it a quick spin to break everything up. Pour in nondairy milk and stock and puree until smooth, or other desired consistency.
3) Pour into large pot, add allspice, nutmeg, sugar, and salt and pepper and stir. Heat until warmed thoroughly.
This recipe keeps very well in the fridge for about week, although I do not know how well it freezes (never lasts that long in my house!).
Source of recipe: I was given this recipe by my mother who used to make this soup whenever it was cold out.