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Roasted Butternut Squash Soup
from the kitchen of Sharmagne Leland-St. John

1 large (2 pound) butternut squash
Olive oil
Salt and pepper to taste
3 cups vegetable stock (heated)
3 cups 2% organic milk or soy milk (heated)
Nutmeg, cinnamon and ginger to taste
1 teaspoon parsley

Preheat oven to 400 degrees. Wash and dry the
butternut squash. Cut the squash in half lengthwise.
Scoop out the seeds, then cut each half into two
pieces. Place the squash on a sheet pan, drizzle
with olive oil and salt and pepper. Roast the squash
in the pre-heated oven for 30-40 minutes or until tender.
Remove from oven and let cool until you can pick it up
and peel the skin from the squash. Put the pieces of the
squash in a food processor and puree.

In a saucepan, combine the vegetable stock, the organic
milk and the pureed squash.. Add salt and pepper to
taste. Simmer over a low heat for 5 minutes, add
nutmeg, cinnamon and ginger to taste. Garnish each
serving with fresh minced parsley and an additional
dash of cinnamon or nutmeg.


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