Jane's Butternut Tomato Soup (vegan)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 4 -6 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 cup vegetable stock (can sub water)
• 28 ounces diced tomatoes (can sub 5-8 fresh tomato, plus 1/4 cup water)
• salt, to taste
• pepper, to taste
• 1 cup soymilk
• crouton (optional garnish)
• 3 green onions (optional garnish)

Recipe

• 1 in large soup pot, saute the garlic, ginger, and squash in oil over medium heat until the garlic is softened.
• 2 add stock, tomatoes and salt and pepper.
• 3 simmer on medium heat, stirring frequently for 15-20 minutes or until the squash can be pierced with a fork.
• 4 blend 1/2 of the vegetable with the milk in a blender (or food processor or emulsion blender). blend it all if you don't like lumps.
• 5 return soup to the pot and simmer for 5 minutes.
• 6 garnish with crouton and onions if you desire.