Butternut Squash Soup

So this soup is my mom's recipe. She has been making it for years and despite repeated asking for her to write about it she denied all guest blogging responsibilities and was just happy to make it so that I could post about it :). It's a family favorite and she usually makes it around the holidays - and last night's dinner was no exception. She also wanted to make sure I put in a plug for Trader Joe's veggie broth. Low sodium = happy mom. This soup is quick and easy to make, especially if you buy the butternut squash already peeled and chopped.

Butternut Squash Soup (serves 4-6)

2 pounds butternut squash, peeled and chopped
4 cups veggie broth
2 Tbls. vegan butter
Cinnamon and nutmeg, to taste

If using whole squash, peel and cut in half lengthwise. Scoop out the seeds and cut the flesh into 1 inch chunks.

In a large pot combine the squash, veggie broth, and butter, and bring to a boil. Reduce to a simmer and cook uncovered for about 30 minutes or until the squash is fork-tender, stirring occasionally.

Use an immersion blender to blend the soup in the pot. Alternatively, transfer the soup to a regular blender to blend. Either way, make sure you end up with blended soup back in the pot. Season with cinnamon and nutmeg to taste.