Caribbean Butternut Soup
1 medium butternut squash (around 2 pounds)
3/4 cup chopped onion
3 cups well-seasoned vegetable stock (I use Vegeta)
juice of 1 lime
2 tablespoon hot taco sauce
1/2 teaspoon cumin powder
pinch of allspice
salt, black pepper, and Tabasco sauce to taste
1 cup soy milk (can thicken it up with soft tofu, for creamier soup)
Toppings: toasted almonds, chopped green onion, diced tomato, etc.
Peel squash, scoop out seeds, and cut pulp into chunks. Put in soup kettle with onion and veggie stock. Bring to a boil and simmer covered approximately 15 to 20 minutes, or until squash is very tender. Allow to cool slightly. Add remaining ingredients, except soy milk & toppings, and puree in a blender or food processor until very smooth. Add soy milk slowly while motor is running. Serve hot or cold, garnishe'd with toasted almonds, chopped green onion tops, and/or diced tomato.
This is a delicious soup for a chilly autumn night ... or just about any time!