Spice Roasted Butternut squash and garlic soup with Millet Tots Serves 2-4
- 1/2 peeled butternut
- 1/2 large onion
- 1 bulb garlic (10-12 cloves)
- S+P to fit
- Pumpkin spice
- 2 tablespoons olive oil
- 2 cups vegan milk (almond, coconut, etc.
- 1 cup water (add for right liquidity)
In a roasting pan:
Cut onion into apple slices, de-skin garlic, and peel and cut into similar sized pieces to the onion. Add: S+P and spices and oil and mix all together and roast @ 450 until garlic is golden brown. Take out of oven and put in blender. Add milk and water to fit for texture to the blender.
Slice broccoli and some of the squash as thin as possible. Add brown sugar Salt and pepper and b.b.q. Powder. Roast in the oven for 10-15 minutes or until golden brown. Add your finished silky soup to a bowl, and top with umeboshi vinegar and veggie chips.