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Creamy Butternut Squash Soup

Good News!: My sabbatical from the blog is officially over and so is the Summer; well she's holding on by the skin of her teeth, but she's definitely on her way out.

Summer done me good. It was filled with awesome music, lovely friends, and ridiculous (in a good way) food...I can only hope y'all's did too.

Here in the City of Trees, we are in the final stages of labor with this impending fall season and seriously, I am so stoked! So stoked, in fact, that I'm making Butternut Squash Soup when it's still 99 degrees outside in the evening. But guess what? Worth it!

Creamy Butternut Squash Soup with chopped Oyster Mushrooms and Parsley. Get in it. 
2 tbsp olive oil
1 onion, diced
1 inch of ginger, minced
1 elephant garlic clove, or 3 garlic cloves, minced
1 medium butternut squash, peeled, seeded, and cubed
2 medium yams, peeled and cubed
cayenne, to taste
salt and pepper, to taste
1 C non-dairy milk

  1. Preheat your oven to 425.
  2. Toss all those ingredients together - minus the milk and water - and pop them in the oven until tender and smelling fine as hell.
  3. When the aroma hits your nostrils and your mouth starts watering, remove from the oven and throw it in your blender with that milk.
  4. It should get nice and smooth. If it didn't... blend longer. I added in about 2 C water to thin the soup to my desired consistency, and served topped with chopped oyster mushrooms and parsley. 


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