Creamy Butternut Squash Soup

Fall season is around the corner! It's time for mums in the garden, autumn leaves, carving pumpkins, making scarecrows, and yummy comfort foods. Here's one of my favorite comfort foods for the Fall.

Ingredients:
1 large butternut squash
2 tablespoons of margarine (I like earth balance margarine)
1 tablespoons of minced onion (1 small onion = 1 minced minced onion)
1 pinch of nutmeg
1 cup of vegetable broth
1/2 cup of soy milk (or you could use coconut milk to may make it sweeter)
Salt and Pepper to taste (I like to use sea salt and fresh ground pepper)

Directions:
Cut the squash lengthwise (in half), remove the seeds and strings
Put the 2 squash pieces back together and seal in plastic wrap


Microwave the sealed squash on High for 8-10 minutes until tender
Let stand for 5-10 minutes to cool

Lightly saute the onions in the margarine, careful not to burn


Using a large spoon, scrape the squash out of the shell and discard the peel

Use a food processor or blender to puree everything together ,*except the soy milk, salt and pepper*, until smooth


Transfer puree mixture to a sauce pan, add the *soy milk*, and cook over medium heat for 5 minutes (do not boil)

*Salt and pepper* to taste. This goes well with crackers or french onion bread
Enjoy!

*If you're wondering what to do with the seeds, then you may like this recipe from allrecipes.com for Roasted Winter Squash Seeds

Here's the food processor I use to puree foods. It works great!

Living in the northeast, Fall is my favorite time of year! The temperature is usually between 60 -70 degrees, and the Autumn scenery is just beautiful! As a reminder for why fall leaves change color, here's a useful site called sciencemadesimple.com that has the answers.

What's your favorite Season?