Here's a lovely soup adapted from Barnard and Kramer's _How It All Vegan_. We had it yesterday - absolutely delicious. We made this in this size, thinking it would be good for the two of us, but we have enough left for another day.
BUTTERNUT TOMATO SOUP
3 cloves garlic, minced
1 Tbsp fresh ginger, finely minced
1/2 medium butternut squash, peeled & cubed
1/2 cup water
14-ounces canned tomatoes
salt and pepper to taste
1/2 cup soy milk
2 green onions, finely chopped for Garnish
‘Saute’ the garlic and ginger in a little water on medium heat until the garlic is softened. Add the wuash, tomatoes, water, pepper and salt (if using) and simmer for 20 minutes or until the squash is cooked through.
Blend half the vegetables with the milk in a blender, return to the soup and simmer another 5 minutes.
Garnish and serve.
