pour me a heavy dose of atmosphere, part deux

this past weekend was a little warmer so i whipped up a favorite fall soup of ours- butternut squash. yum-o :) i based it loosely on the recipe from love soup by anna thomas.

butternut squash

ingredients (serves 5):
1 butternut squash
1/2 a stick of margarine
2 cups of soy milk, or almond milk
pepper, salt, cinnamon, nutmeg and fresh herbs to taste

preheat oven to 350°
cut the butternut squash in halves (lengthwise). spray a cake pan with pam, and put a 1/4 cup of water in it, before adding the halves of squash, cut-side down, to the pan. bake for 45 minutes to an hour.

when squash is soft enough for the skin to peel off, remove the skin and cut into chunks. blend the squash with your choice of milk substitute and melted margarine, to a smooth consistency. add spices and herbs to your liking (we like to make ours a mix of hot and sweet, so we use a lot of cinnamon and pepper :).

this soup is perfect for warm fall days <3