Butternut Squash Soup

I lost the real pics of my bowls... Googled

Total Time: 2 hours

My Health Rating: Healthy, just be careful with the salt.

• 2 Tbsp of Smart Balance Light with Flax (vegan)
• 2 small yellow onions, diced
• 1 lb of fresh Butternut Squash or Acorn (or a combo of both is yummy too!) peeled, seeded and cut into 2 inch pieces.
• 1 teaspoon of Nutmeg
• 1.2 liters or 5 cups of Veggie Stock
• 8 oz chopped russet potatoes
• salt and pepper to taste
• 1 cup of plain soy milk

Directions:
Melt Smart Balance LIGHT with Flax in a large pan. 

Add onion and cook over a medium heat for about 5 minutes or until soft. 

Add the butternut squash, veggie stock, and potatoes. Bring to a boil. Reduce heat to low, cover pan and simmer gently for about 35 minutes until all veggies are soft. 

Use immersion blender directly in pan and process until smooth, or to desired consistency. (You can use a food processor or blender, but be sure to do it in LOTS of SMALL batches, since hot liquids explode when processed like this. Seriously - huge potential for getting burned when using a blender.)

Warm soup thoroughly, and add salt and pepper to taste preference level. Add soy milk while re-heating.

Serve in cute pumpkin bowls if you can.