Divine & Simple Butternut Squash Soup

I've updated this recipe.  I've made it several times now and have perfected the recipe and measurements.  This is an amazing soup!  It will blow you away.  It is rich, buttery...absolute divinity in a bowl!  It's a great meal to make for company in the winter.  Just serve with salad and rolls.  


1 large butternut squash*
1 medium onion
1 Tablespoon minced garlic 
1 to 2 cups plain soy milk
water
1 teaspoon vegetable broth powder
1 teaspoon cinnamon
1 teaspoon ginger powder (or 2 teaspoons minced)
1/2 teaspoon allspice 
salt to taste


*Your first decision is how you will cook the squash.  You can peel and dice it, then boil it in a large pot on the stove or microwave it.  But my personal preference has become roasting it in the oven.  It takes a little bit longer, but you do not have to peel it because the peel because soft enough to be edible.  Just dice it up, brush on melted butter and sprinkle on a little salt, cinnamon, ginger and allspice.  You can also quarter up the onion, brush it with butter and roast it up as well.

For this recipe, your food processor will be your friend.  It may take a few rounds to puree all the squash. Put in food processor cooked or roasted squash, garlic and onion.  Add in about 1/2 cup of soy milk.  Process until smooth and add to soup pot.  Continue until all squash has been pureed.  If you need to thin out the soup a bit more, add more soy milk or water.  Once you have the soup to the consistency you want, mix in the vegetable broth powder, cinnamon, ginger, allspice and salt.  Heat soup for about 10 minutes.  Ladle into bowls and enjoy!  Makes 4 to 6 servings.