Yummy Vegan Butternut Squash Soup

With fall in the air many of us veggies crave comfort food to warm our soul. This fall my blog is dedicated to easy recipes for yummy vegan comfort food. Like many of you I have a full time job, a passion, and four-legged children to take care of...leaving little time to cook. Most vegan recipes call for tons of ingredients and prep. My recipes require only a few ingredients and little prep time, with no "yummm" sacrificed in the process. I don't use measuring cups, so everything is a guesstimate. But I promise you will love it!

Vegan Butternut Squash Soup

Ingredients:
2 Medium or 1 Large Butternut Squash
Plain Soymilk - no sugar added
Earth Balance Vegan Butter
Tofutti Vegan Cream Cheese
Garlic Clove
Olive Oil
Sea Salt

Instructions:
Heat oven to 400. Cut butternut squash in half. Lightly coat pan with layer of olive oil and place halves face down. Cook for about 20 minutes depending on the size. Scoop out seeds and remove skin from squash. Place squash, garlic clove, and about half a cup of plain soy milk in food processor. Blend until squash is a smooth, pasty texture. Place mixture in pot on medium heat. Add about 2 tablespoons of vegan butter and slowly stir in soy milk until creamy. You do not want it to be watery. Then, add about a tablespoon of cream cheese and salt to taste. Stir occasionally until ingredients are combined, about 20 minutes. Bon apetit!

If you like a little spice in your life, add a dash of cayenne pepper. If vegan ingredients are a little too tofuy for you, use organic dairy products. (Although, I think you will find vegan ingredients are just as yummmmmy!)

It's all about making a conscious decision with regard to animals. Cage free, crate free, free range are labels you need to look for when grocery shopping. Factory farms raise animals in filthy, inhumane conditions AND pump them full of hormones so they grow twice the size in half the time. Gross.

Check out http://www.pawty.org/ for more info on Humane Living.