Sweet Winter Squash Soup

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Warm and sweet with bits of crunchy vegetables.

Ease: super quick Type: soup Prep Time: 15 minutes Total Time: 1 hour 15 minutes including time to bake squash Yield: 8 servings

Ingredients

3 c water
1 T canola or safflower oil
1 onion diced
5 celery ribs sliced in 1/2" thick
5 garlic cloves diced
6 c blue hubbard or kabocha squash
2 bouillon cubes
3/4 t nutmeg
1/4 t allspice
4 c milk or rice dream

Steps

• Pierce squash and bake whole, in baking pan, on 375 ° F until squash is soft, about 40 minutes - 1 hour.
• Place water, oil, celery, onion and garlic and bouillon cubes in large pot or Dutch oven over medium heat. Cook for about 10 minutes until vegetables begin to get tender.
• In the meantime peel and measure the squash.
• Add squash, spices and milk or rice dream and mix well. Make sure that the bouillon cube is entirely dissolved.
• serve hot.