Creamy Butternut Squash Soup
1 cup Mori-Nu® Silken Soy Purée
3 cups butternut squash
1/3 cup carrots, chopped
1/2 yellow onion, quartered
1/3 cup extra virgin olive oil
2 1/2 cups vegetable stock
1/4 cup honey
1/4 tsp cinnamon
Pinch of ground allspice
Salt and pepper to taste
Fresh parsley for garnish
Preheat oven to 375 degrees Fahrenheit.
On a non-stick baking sheet, coat butternut squash, carrots, and onion with olive oil.
Roast vegetables in oven for approximately 30 minutes, or until tender, rotating every 10 minutes.
Blend Mori-Nu Silken Soy Purée in a high-speed blender or food processor until creamy and smooth. (Will be thin in consistency; not clumpy.)
Add vegetable stock, roasted vegetables, and remaining ingredients. Blend until well combined and soup is liquefied.
Transfer to a large stock pot and simmer on low for approximately 20-30 minutes or until heated through.
Serve hot with croutons (optional) and fresh parsley or garnish of your choice.