Butternut Squash Soup

2 Butternut squash, peeled and seeded
1 White onion, chopped in quarters
1 Small garlic head, peel all cloves
2 Tbsp. The Wizard’s™ Vegan Worcestershire Sauce
1 tsp. Ground cumin
½ tsp. Allspice
3 cubes Edward & Sons Garden Veggie or Not-Chick’n cube dissolved in 6 cups hot water
2 Bay leaves
Salt and black pepper to taste

Preheat oven to 425ºF.
Combine all prepared vegetables in roasting pan and add all other ingredients (except vegetable stock).
Roast about 25 minutes until lightly browned.
Remove vegetables from oven and place in large pot with vegetable stock.
Cook over low heat until squash is completely soft, about 10 to 15 minutes.
Puree in a blender or food processor and put back in pot.
Ladle into bowls and serve.

Click here for printer friendly version
Find Great Organic Worcestershire Sauce Recipes Here.
Purchase The Wizards™ Organic Worcestershire Sauce singles at Edward & Sons store.
Purchase The Wizards™ Organic Worcestershire Sauce 6 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com