Butternut squash soup

I've been craving butternut squash stew...a very meaty, creamy stew. Instead of trying to recreate a vegan version of that I decided to just attempt a basic butternut squash soup. It turned out great!!! Of course both times I've made it I've altered the ingredients quantities, but here is the recipe(give or take).

Butternut Squash Soup

2 Butternut Squash

Pure Maple syrup

Earth Balance (vegan buttery spread)

Sea salt

Vegetable broth

Soy creamer

Preheat the oven to 350 degrees. Cut the squash in half and scoop out seeds. Put about 1 teaspoon of earth balance, 1 teaspoon (or table spoon depending on the size of the squash), and a pinch of sea salt in each squash, and bake till tender; about an hour.

Scoop the flesh of the squash in to a big soup pot, and cover with vegetable broth(about 4 cups), stir well and bring to a boil.

If you want to puree the soup do it now in a food processor or even hand mixer. Put back in the pot and stir well. Add about 3/4 of a cup of soy creamer. Heat throughly and enjoy!

Of course if you do not want to make this a vegan soup just use real butter and real creamer!