Butternut Squash Soup
1 butternut squash
2 cups soy milk
1 veggie broth bouillon cube
1/2 teaspoon sage
1/2 teaspoon cinnamon
1 apple, diced
Cut the squash in 1/2 and place face down in a glass dish, with about 1″ of water in the dish.
Bake for 30-45 minutes at 350 degrees until the squash is easily pierced with a fork.
Then peel (or scoop out the soft pulp) and place the squash in the Vitamix.
Slice the pear in half and add to the Vitamix along with the soy milk, veggie broth cube and spices.
Blend on high for a few minutes until the soup is hot and the consistency is a velvety texture.
Scoop into bowls and serve with a sprinkling of diced apple and a bit of cinnamon. Enjoy!
Pairs Well With
This soup is one of the pleasures of the colder autumn weather. It’s perfect for a light, healthy lunch or dinner.