Roasted Butternut Squash Soup (oilfreevegan)

Roasted Butternut Squash Soup

Source: oilfreevegan.

Ingredients

• 1 large white onion chopped
• 2 stalks of celery chopped
• 4 cloves of garlic
• 1 quart RVS (Roasted Vegetable Stock)
• 2 cups unsweetened almond milk
• 1 1/2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1 teaspoon garlic granules

Instructions

1. Dry saute the onion and celery in a non stick skillet.  When it begins to stick, use a little Stock or water to keep it from sticking.  In your stock pot, add all of the ingredients except the almond milk and bring to a boil.
2. Reduce and simmer for 1/2 hour.  When it's done, remove from the heat and blend using an immersion blender, Vitamix or blender.  To be safe you can let this cool before blending. 
3. Once you get the consistency you desire, thin it out with the almond milk and stir it in to blend.  Re-heat and adjust for salt and pepper.  Start with 3/4 teaspoon of salt and 1/2 teaspoon of crushed black pepper.