roasted butternut squash soup

squash is such a fabulous vegetable. it's filling and healthy and hearty, and makes cold weather almost bearable!

this is one of my favourite soup recipes. it's simple and tasty, and it can be made ahead and reheated.

roasting the squash in the oven first is key - it has a totally different flavour than boiled squash. take the extra time, it's worth it!!

ingredients:

1 med butternut squash (6 c chopped)
1 1/2 c chopped yams
1 1/2 c chopped onion
salt and pepper (about 1/4 t each)
1 T oil
2 bullion cubes in 1 1/2 c boiling water
2 c plain unsweetened almond milk (or milk of your choice)

to make:

peel and chop squash, yam and onion. toss in oil, salt and pepper, and pour into baking dish.

roast at 400 degrees for about 1 - 1 1/2 hours, stirring every 25 minutes or so until the veggies are very soft.

pour into a large pot, add bullion/water and milk.

blend with a hand blender (or put in a normal blender in batches) until it is very smooth.

heat and serve!