1 pound butternut squash, halved and deseeded
1/2 large onion, diced
2 teaspoons minced garlic
1 chipotle pepper (canned)
1/2 tablespoon cumin powder
1 1/2 cups veggie broth
1. Preheat oven to 350 degrees F. Place both squash halves face down in a shallow baking dish with a little bit of water in the bottom. Bake the squash for 1 hour.
2. Saute the onion and garlic together for a few minutes over medium heat. When the squash is done and cooled down a little, scoop out the flesh and place it along with the rest of the ingredients into a blender or food processor.
3. Process until the soup is thoroughly "soupy". You may wish to add more water or broth or even nondairy milk if the soup is not thin enough for you.
I ate this with a couple sticks of celery and it was delicious and very satisfying. Hope you enjoy it as well!