You've struck gold with this soup recipe

We were at a function the other day which featured just a few vegetarian dishes. I picked around a bit and found a crockpot in the corner filled with a creamy orange soup.

Hmmmm....

It was absolutely delicious. I asked around, trying to find the recipe, but as it turned out, it was made from a powdered mix to which someone had added a bit of stock and some cream. While it was wonderfully flavorful and creamy, I couldn't help but wonder how much better it could taste made from scratch.

So, off to the grocery I went.

A butternut squash, some nutmeg seeds and soy milk (I wanted to make it a little less caloric, you understand).

At home, I cut and grated and sauteed and waited for the mix to come together. After a couple of tries, I ended up with a golden creamy soup that was even better than the soup I had sampled at the event.

Now, not everyone likes butternut squash. Steve and the kids vowed several years ago never to eat it again because I had forced them to eat it so often when the kids were little (it's inexpensive and rich in vitamins and antioxidants) that they had had enough to last them a lifetime, they decreed. But for those of us who love squash of any kind, this is a beautiful soup, full of flavor and just what you need on a cold day.

Break off a chunk of bread and sit down to a light meal or pair it with a salad or some grilled tofu and you have  full dinner.

Golden Butternut Squash Soup

1 butternut squash, peeled and cut into cubes

1 cup of light soy milk or skim milk

2 tablespoons of olive oil

1 onion, diced finely

1 nutmeg seed, grated

3 cups of vegetable stock or water

salt and pepper to taste

• Saute the onion in the oil for about 5 minutes until it is soft.
• Add the squash. Cook for an additional 5 minutes until it, too, is soft.
• Add the vegetable stock (or water) and bring it to a boil. When it has reached a boil, use a potato masher to mash the squash as much as you can. Mix in the nutmeg. Let it simmer for an hour or so.
• Add the soy milk and use an electric mixer to mix it in and to smooth out any lumps of squash that may remain.
• Simmer for another hour, seasoning with salt and pepper as much as you like.
• Garnish with some croutons or chunks of bread.

Vegan.