Recipe

Creamy Roasted Garlic-squash Soup (vegan) Recipe

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Ingredients

Directions

Step #1 Preheat the oven to 350°F.
Step #2 Cut the garlic heads in half crosswise.
Step #3 Rub the cut surfaces with the olive oil & put back together.
Step #4 Wrap in foil wrap & bake for 30 to 40 mins, or until tender.
Step #5 Remove from the oven & let cool.
Step #6 Meanwhile, melt the margarine In a large-ish pot over med-heat/flame.
Step #7 Sauté the onions, carrots, & celery until the onions are translucent.
Step #8 Add the squash, broth, & sage.
Step #9 Bring to a boil & reduce the heat to medium-low.
Step #10 Simmer for 25 mins, or until the squash is tender.
Step #11 Once the garlic has cooled, remove & mash the cloves.
Step #12 Stir into the soup.
Step #13 Purée the soup in a mixer or food processor/blender in batches until smooth.
Step #14 Return to the pot & stir in the the soy milk.
Step #15 Spice up with the salt & pepper.
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