vegan butternut squash bisque

Oh my God, this was so delicious.

Ingredients:
1 butternut squash
3 cups vegetable stock
2 diced onions (or 1 big one)
1/2 cup soy milk (or cream)
1 Tbsp Smart Balance (or butter if you want to un-veganify this)
Cumin, curry powder, and cinnamon
Salt & pepper
Olive oil (I use the spray)

So, first cut the squash in half (lengthwise) and put it flat-side down on an olive oil'd baking sheet and bake it at 375 for 45 minutes or so. 20 minutes before the squash is done, start cooking the onions in the butter or fake butter at the bottom of a pot. Let them turn brown but not burnt. It should take about 20 minutes. Like I said. Pay attention, jeeze.

After the squash is done scrape all the squash off the skin with a spoon and put them in the pot with the onions. Then add the vegetable stock and spices (OK I didn't measure these, I just did like three good shakes of each one. I used this recipe as a base and it suggested using only nutmeg, but I didn't have any nutmeg, and also some of the comments on the recipe suggesting using the spices I ended up using). Bring it up to a boil and let it simmer for half an hour or so.

Then, be super careful and put it in the blender with half a cup of soy milk. (Or cream, if you want it to be, well, creamier, and don't care about un-vegan-ifiying it. By the way, I used vanilla soy milk since that's what I keep around. I was a little worried it would make my soup taste too vanilla-y, but it didn't really come out in the soup at all.) If it's still hot, you should put a dish towel over the top of the blender and hold it down, because blending hot liquids will make the top of the blender fly off!! It's true, I read it on the Internet. Or wait until it cools. Or get a fancy immersion blender. Whatever.

I tried really hard to get a photo of this that made it look delicious but it is not a terribly photogenic food. TRUST ME IT'S AWESOME.

Anyway, this soup tastes totally super awesome. I ate it with some of the bread I made from the recipe I made last week and it was like being in a restaurant. A super awesome restaurant.

PS I also toasted the squash seeds in olive oil just like pumpkin seeds. They were a little smaller than pumpkin seeds but tasted basically the same.