Butternut Squash Soup

INGREDIENTS

Extra virgin olive oil (EVOO)

1 large onion, chopped

6 cups vegetable stock

1 medium butternut squash peeled and seeded. Lawd this part was work!

Cut into 1 inch pieces

Vegan Chickenless Seasoning Salt ( Trader Joe’s). Figure out how much.

Black pepper. The ancestors will tell you how much.

  1. Heat EVOO in a large pot over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 6 to 8 minutes.
  2. Add the squash, Vegan Chickenless Seasoning Salt and black pepper to the pot and cook, stirring, 1 minute. Add the broth, bring to a boil, then reduce heat and simmer until the vegetables are very tender, 22 – 25 minutes or so.
  3. Meanwhile, make you an adult beverage and heat oven to 375°F. Toss the reserved seeds with some EVOO, some of the Trader Joe’s Chickenless Seasoning and some salt and black pepper and roast until golden brown and crispy, 10 minutes.
  4. Using a blender, working in batches purée the soup. Sprinkle with the toasted seeds, cilantro and swirl in the coconut milk.
  5. Be creative. Add additional flavors if desired.