Butternut Squash Soup

Name: Butternut Squash Soup Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 16
Ingredients: 7 lbs of raw butternut squash peeled and cubed; 4 cubes of vegetable bouillon; 3 cups of soy milk; 3 T of mild white miso; one whole white onion chopped; 3 cloves of fresh garlic; 2 T fresh ginger; cumin (to taste); curry powder (to taste); cinnamon (to taste); salt and pepper (to taste); chili powder (to taste)

Minutes to Prepare: 15
Minutes to Cook: 60

Number of Servings: 16

Ingredients

7 lbs of raw butternut squash, peeled and cubed4 cubes of vegetable bouillon3 cups of soy milk3 T of mild white misoone whole white onion chopped3 cloves of fresh garlic 2 T fresh gingercumin (to taste)curry powder (to taste)cinnamon (to taste)salt and pepper (to taste)chili powder (to taste)

Directions

Saute onion in olive oil over medium heat until soft. Add garlic and ginger and cook for about one minute. Add the spices and cook them for about a minute. Add cubed squash, bouillon, and water to cover squash. Cook until cubes are soft. In a bowl add miso and then some of the warm broth to dissolve the miso. Take soup off of burner and add miso/broth mixture and soy milk. Stick blend until smooth.

Serving Size:�makes 16 2 cup servings

Servings Per Recipe: 16

Nutritional Info Amount Per Serving