Butternut and Acorn Squash Soup (V, V+, GF)

Directions

• Step 1 Preheat the oven to 350 °F.
• Step 2 Slice both squash in half lengthwise. Then with a large spoon, scoop out the seeds and place face down on a rimmed tray and bake for 45 minutes on 350°F.
• Step 3 Next, slice the onion and put into a saute pan with a drizzle of olive oil and the chopped garlic.
• Step 4 Salt generously and saute on medium heat until done.
• Step 5 Then pour the vegetable broth into the pan.
• Step 6 When the squash is cooked (a fork should go in and come out easily) flip it over and scoop out the squash and place into the soup base.
• Step 7 Use a submersible blender, or a regular blender, to mix the ingredients together. Then salt and pepper to taste.
• Step 8 ***Great served with hearty rustic bread and also with a dollop of vegan sour cream.