Butternut Squash Soup

This recipe is more art than science. I experiment with what I have on hand and it turns on a bit different each time. But always yummy.

1 Large butternut squash

1 onion

2-3 cups of mixture of whatever veggies you have on hand. I recommend celery, carrots, bell pepper, peas, green beans.

2 garlic cloves

1 cup milk or cream

4 cups water or chicken broth

3 T nutritional yeast

seasonings, cinnamon, clove, and nutmeg

salt and pepper

Bake the squash. I put mine whole in the oven on 350 and leave it in for 45min-1.5 hours, depending on how big it is. Cut it open, remove seeds and skin

Add squash to large pot with all the ingredients except the seasonings. (you can sautee the onion first if you want.)

Using a hand blender to make the soup creamy. If you don't have one, you'll have to transfer the soup to the blender.

After everything is blended, add some seasoning. I generally use about 1/2 teaspoon of cinnamon and a few shakes of nutmeg and clove. If it's not enough, add some more. Remember that it's easier to put spice in than take it away.

Serve with sourdough toast or your favorite bread.