Vegan Creamy Butternut Squash Soup

Tastes like a bowl full of Autumn!

1 medium to large butternut squash

4 cups of vegetable broth, I use low sodium (vegan) vegetable bouillon.
1 cup unsweetened soy milk
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp cinnamon

• Preheat oven to 350 degrees. Line cooking sheet with aluminum foil.
• Cut butternut squash in half lengthwise, scoop out seeds (I save the seeds for next years garden).
• Place halves face down on cooking sheet, bake for 30 minutes.
• Rotate halves face up, poke with fork or knife, bake for additional 30 minutes or until tender.
• Allow squash to cool enough to handle. Once cooled pour 2 cups of broth into blender, then scoop out the yummy squash from its skin using a spoon, plop into blender. Blend until smooth.
• Pour squash mixture and remaining 2 cups of veggie broth into large soup pot. Bring to a boil, reduce heat to simmer.
  
• Add soy milk and spices, stir thoroughly.
• Allow to simmer for 20 minutes.
• Serve with salt and freshly ground black pepper to taste!