1 large butternut squash
1 small green pepper
1 tablespoon olive oil
1 cup nondairy milk
3 cups of vegetable broth
2 cloves garlic, minced
1) Peel and dice the squash and pepper, removing the seeds from both. Saute in a soup pot in the oil.
2) Once the vegetables are slightly soft, add two dashes of pepper, sea salt, paprika, and garlic. Continue to cook until vegitables are soft.
3) Add the nondairy milk and blend. Return blended mixture to pot and add broth, whisking to combine. Heat though and season to taste.
This soup tastes especially good with some type of whole wheat pasta, diced tomato, or some salsa on top. Enjoy!
Source of recipe: My girlfriend and I made this up in the kitchen.