Easy Customizable Butternut Squash Soup

1. Preheat oven to 425 degrees. Poke a few holes in the uncooked squash (it may be hard; can poke more after softening). Place whole squash on a pan or in a ceramic dish and roast for 60 minutes.

2. Remove the squash from the oven and place on a separate plate to cool down. Scoop out the seeds and guts with a spoon, then peel off the skin.

3. Place the squash flesh in a blender and blend with oat milk until smooth.

4. Heat a little oil in a pan on the stove.

5. Chop 1/2 of a large white onion and add to the pan with 1 teaspoon of minced garlic. Cook until caramelized and somewhat translucent.

6. Add the cooked onion and garlic to the blender along with more oat milk, a little ginger, a little allspice, a little garlic powder, 1/3 cup of nutritional yeast, salt and pepper to taste, and maple or agave syrup to sweeten; blend until smooth.

Tips

1. Customize the soup by using veggie stock for a thinner texture or coconut cream for a thicker, creamier texture.

2. Add allspice or ginger for a warm fall style, or nutritional yeast and vegan cheeses for a creamy cheesy style.

3. The recipe is flexible and can use any veggies, seasonings, or liquids of choice.