Homemade carrot squash soup

yums...my soup this evening came out great.

I baked a squash by cutting it in half, placing in a baking dish cut side up, adding .25" of water, covering with tin foil and putting it in a 375 degree oven for about an hour until the knife blade slid in easily.

The rest goes as follows:

Dice a quarter of an onion and saute in bottom of pan with 1 tablespoon of evoo or butter

add 1 cup chicken or veggie stock and 1 cup of water in the same pot with 3 sliced carrots

boil carrots until desired tenderness is reached (I also wanted a thicker and creamier soup and boiled out half the liquid)

scoop out 1/2 the cooked squash and puree in a blender with some of the broth and 1 tablespoon of brown sugar, salt & peper to taste then add the cooked carrots with all the remaining liquid and puree.

Add 1 cup Vanilla Silk Soymilk to the blender for a creamy, dairy free soup. Veggies should be hot enough to warm the soymilk without reheating

Enjoy!  I have a huge sweet tooth and loved the vanilla tones in the soup. I also added more brown sugar but realize that normal people may enjoy the toned  down version. The blender added a frothy element to my soup this evening and I am curious to see if it continues in my leftovers. I was going for dairy free but used butter instead of evoo when doing my onions. A small dose of butter doesn't seem to bother me- it's more a smattering of cheese. In my past life I would have loved some parm cheese to garnish with. I use vanilla soymilk as I am a chicken and needed to hide any soymilk flavor. It's really good in cereal!

The soup was labor intensive but worth it. This made enough for 3-4 portions so I'll be enjoying this vanilla veggie montage for the next few days.... like I said- Dave's out of town and this is what happens when I play chef! I'm wondering if I'll get around to eating any meat while he's gone. I had to use a small pot as normally my soups fill what ever pot size I use and I made a big effort to keep my veggie and liquid portions small.

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