Roasted Garlic & Butternut Squash Soup

Ingredients

• 4 tbsp light buttery spreadNutrition
• 1 cup non-dairy rice milkNutrition
• 4 cups vegetable brothNutrition
• 1 tbsp ground sageNutrition
• 1 cup chopped carrotsNutrition
• 1/4 cup chopped celeryNutrition
• 10 garlic clovesNutrition
• 2 cups chopped onionNutrition
• 4 lbs butternut squashNutrition

Directions

1. 1Roast two garlic heads in 350° F (175° C) oven for 30 minutes, set aside to cool.
2. 2Chop, seed and peel squash. Saute onions, celery and carrots in the light butter spread (like Smart Balance).
3. 3Add squash, vegetable broth and garlic to pot, bring to a boil.
4. 4Add sage, preferably fresh, minced.
5. 5Reduce heat and let simmer for about 30 minutes, or until squash is tender. Occasionally stir and mash soup with a wisk to break up the squash.
6. 6Add non-dairy milk, salt and pepper to taste.
7. 7Serve warm, garnished with vegan sour cream or anything else you like!

Nutrition per serving

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