Butternut squash easy peasy soup

Y’all I made this soup tonight and it was hearty, delicious and nearly effortless. 
Roast two white potatoes and a whole butternut squash. Did you know you don’t even have to cut the squash in half?

Throw the whole squash in a roasting pan and let it go! I did poke a hole in it just to be safe. 
When they are done, roughly peel them and throw them in a blender with a few cups of veggie broth. I added some soy milk to add creaminess and to thin it out. 
Season it with nutmeg, salt, pepper and onion powder. 
Heat to eat.
I served it with warmed naan. 
Y’all. Yum. 🍵


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