Roasted Butternut Squash Soup

1. 1

   Preheat oven to 375. Place first five ingredients in a single layer onto two cookie sheets. Lightly rub a small amount of olive oil onto the vegetables or spray the pans with cooking spray.

2. 2

   Sprinkle with pepper. Roast, tossing occasionally, until just tender and golden brown, about 35 minutes. Cool.

3. 3

   Add the roasted vegetables and cumin to a food processor or high powered blender along with a small amount of the vegetable broth.

4. 4

   Process in batches if necessary.

5. 5

   After blending, place the mixture in a soup pot. Add remaining broth

6. 6

   and soy milk and bring to a simmer.

7. 7

   Serve garnished with chives and pine nuts if desired.

No additional tips available.