Chef Bob's Vegan Butternut Squash Soup

Chef Bob's Vegan Butternut Squash Soup
6-8 cups butternut squash flesh (2 butternut squash)
2 Tablespoons olive oil plus 1 Tablespoon
1 Tablespoon Sea salt
3-4 cups vegetable stock
4 Tablespoons honey
1 onion (diced)
2 cloves garlic (minced)
½ teaspoon allspice
1 cup almond milk
Salt and pepper
½ cup cranberry sauce (heated)
½ cup dried cranberries
Heat oven to 425⁰. Split squash in half length wise. Brush flesh with olive oil and season with salt.  Place on a sheet pan and cook flesh side up to promote some browning. Bake 30-40 min or until squash is soft. Meanwhile, in a 10 quart stock pot, sauté onion and garlic in 1 Tablespoon olive oil for 2-3 min. Add stock , honey and spice. Scoop out butternut squash and add to pot. Bring to a boil. Blend with a stick blender.  Add salt, pepper and Almond milk. Ladle into soup bowl and top with melted cranberry sauce and dried cranberries.


GDA Cooking - November 16, 2010