Vegan Butternut squash soup Dinner 11/28/16

Vegan 

Butternut Squash

 And

 Cinnamon Soup 

Prep Time:15 Minutes

Cook Time:10 Minutes

Ingredients

2 - Large Butternut squash's 

(Cut in half long ways)

2 - Cups of vegetable stock

(1 per squash)

3  - Tbsp Curry powder 

(1 1/2 per squash)

1 - Tbsp Cumin powder

(1/2 Tbsp per squash)

1 - Tsp Cinnamon 

(1/2 Tsp per Squash)

Optional

1 - Pinch of cayenne pepper

Preheat Oven 375 Degrees 

Place parchment paper on a large cookie sheet

place the cut squash face side down and cook for 

about 45 Minutes make sure it don't burn

Remove from oven and pierce with a fork if tender

 all the way through set aside and let cool enough to handle

 without burning yourself   

When cool enough scoop out the seeds and the stringy goo

and discard it 

with a fork or spoon scrape out the insides of 2 halves and place 

in a blender add 1 cup of vegetable stock, 1 1/2 Tbsp of curry,

1/2 Tsp cumin 1/2 cinnamon.

Blend until everything is well mixed should be a soup 

texture if not add more broth and taste 

only add small amounts

 of extra spices 

to much changes the taste fast

Place a pot on the stove over a  medium heat 

stir often do not let it burn 

or 

heat in the microwave each microwave is different

so heat at small at 30 seconds each time until it hot enough

then you can add pinch of cayenne pepper

to each bowl
Sorry no Pictures
Taste Great