Roasted Garlic & Butternut Squash Soup

Ingredients

• 4 tbsp light buttery spread
• 1 cup non-dairy rice milk
• 4 cups vegetable broth
• 1 tbsp ground sage
• 1 cup chopped carrots
• 1/4 cup chopped celery
• 10 garlic cloves
• 2 cups chopped onion
• 4 lbs butternut squash

Directions

1. Roast two garlic heads in 350° F (175° C) oven for 30 minutes, set aside to cool.
2. Chop, seed and peel squash. Saute onions, celery and carrots in the light butter spread (like Smart Balance).
3. Add squash, vegetable broth and garlic to pot, bring to a boil.
4. Add sage, preferably fresh, minced.
5. Reduce heat and let simmer for about 30 minutes, or until squash is tender. Occasionally stir and mash soup with a wisk to break up the squash.
6. Add non-dairy milk, salt and pepper to taste.
7. Serve warm, garnished with vegan sour cream or anything else you like!