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Butternut & Tomato Soup

What you need: 

1 med. butternut squash, peeled & diced
2 cup soy milk
2 14.5-oz. cans diced tomatoes
1 to 2 teaspoon salt (to taste)
1 tablespoon fresh ginger, grated

What you do: 

Place squash in saucepan with soy milk. Simmer until squash is soft. Add 1 can diced tomatoes & puree with squash. Add second can of diced tomatoes, leaving in chunks. Heat; add salt & ginger. Serve warm, garnishe'd with croutons & sliced scallions. [From an Edensoy ad -- sounds good.]

Preparation Time: 
Cooking Time: 
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