Central Illinois Vegan

My wife made this outstanding soup for dinner this evening, and it blew my mind so I just had to share it with you all. Check out this tasty soup for nutritious winter noms.

Here's what you need:

• 2 butternut squash
• 2 medium russet or yukon gold potatoes
• 1 yellow onion
• 1 tbsp olive oil
• 2 cups soy or almond milk
• 1/2 cup vegetable broth (see here)
• curry powder, salt, and pepper to taste

Here's what you do:

1. Half and bake the squash at 400ºF for 40 minutes or until tender
2. Sauté the onion in the olive oil
3. Scoop the squash out of its rind and place in a blender
4. Add all other ingredients to blender and blend until smooth (may require two batches)
5. Heat blended mixture until warm and serve.

You might even be able to garnish this with a bit of mint or chives, mmm...

Enjoy!