So I have had this butternut squash sitting on my counter forever and I have been looking everywhere for a simple vegan butternut squash soup recipe. I was having a hard time finding one that sounded good so I made my own. It turned out pretty good and was really easy to make. I would add a picture if I could figure out how.

1 medium butternut squash
2 tbsp. Olive Oil
1/2 yellow onion
2 c. Vegetable Stock
1 c. "milk" I used soy but rice could be used
dash of nutmeg
sea salt and pepper taste
arrowroot or flour to thicken if desired

-Preheat oven to 400 degrees

-Cut top off of butternut squash and slice down the middle from top to bottom to make 2 parts. Scoop out seeds and guts with a spoon. Drizzle with olive oil then rub olive oil over squash. Coat with sea salt and pepper. Roast in oven for 45 minutes or until you can stab through the squash with a fork.

-Add 1 tbsp. of olive oil to a saute pan and saute onions over medium heat with a small pinch of sea salt until very tender.

-When squash is roasted scoop out squash with a spoon into a food processor or blender  add onions and 2 c. Veggie broth. Blend until smooth.

-Put mixture to a saucepan over medium heat and add 1 cup "milk"

-Add desired spices I used a dash or salt a dash of pepper and a dash of nutmeg.

-Heat until hot. If soup needs thickened mix 1 tbsp. arrowroot powder (or other thickening agent.) to a small amount of soup in a cup stir until blended then add to pot of soup. Stir and serve.

Thank-you! XO Lhttp://spiritoflivingwell.com/index.php?/blog/comments/day-17-the-foodie-goes-vegan-project/

Great Blog!