Butternut Squash Soup
Butternut Squash Soup
2 Butternut squash, peeled and seeded
1 White onion, chopped in quarters
1 Small garlic head, peel all cloves
2 Tbsp. The Wizard’s™ Vegan Worcestershire Sauce
1 tsp. Ground cumin
½ tsp. Allspice
3 cubes Edward & Sons Garden Veggie or Not-Chick’n cube dissolved in 6 cups hot water
2 Bay leaves
Salt and black pepper to taste
Preheat oven to 425ºF.
Combine all prepared vegetables in roasting pan and add all other ingredients (except vegetable stock).
Roast about 25 minutes until lightly browned.
Remove vegetables from oven and place in large pot with vegetable stock.
Cook over low heat until squash is completely soft, about 10 to 15 minutes.
Puree in a blender or food processor and put back in pot.
Ladle into bowls and serve.
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Republished by EdwardandSons.com