• butternut squash (approximately 3 lbs) cut in half & deseeded
  • onion to taste
  • a clove or two garlic
  • olive oil
  • unflavored vegan soymilk (approximately 1 pint)
  • soy based vegan sour cream
  • green onion slices to serve


Preheat oven to 350.

In a oven proof frying pan saute the onion and garlic in olive oil. Garlic is whole cloves, onions chopped into aproximately one inch squars. Place the frying pan in the oven. Coat a cookie sheet with olive oil and coat both sides of each half of squash with olive oll and place on cookie sheet and place in oven. Bake for aproximatly 45 minutes, until the squash is soft.

Remove squash and onions from the oven and allow to cool. When squash is cool enough to handle, scrape the cooked squash into a food processor or blender, add the onions and combine. Add soy milk to the squash and onions and combine. Soup will be cold. Re-heat.

Serve with a dallop of Sour Cream and sprinkle thin slices of spring onions (Green part is best) on top.

Serves: 4