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Submitted by Brendas Delicious creamy soup, works with any winter squash.
½ C water
2 onions, quartered
1 tsp salt, plus additional for roasting vegetables
1 winter squash, sliced
1 C non dairy milk
sweet potatoes, cubed
4 cloves garlic, skin on
olive oil
pepper, for sprinkling
32 oz chicken broth
Spread vegetables out on a metal sheet pan, drizzle olive oil and sprinkle salt and pepper.
Roast in the oven on 400° for 40 min.
Allow vegetables to cool and remove peels.
In a 4-qt pot, add the roasted vegetables, chicken broth, water and salt.
Bring to a boil, reduce heat and cook for 30 min.
Turn off flame. Blend and add non dairy milk.
Freezes well. When reheating, soup should be fully defrosted and reheated on a low flame.
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