1 large butternut squash
1 large yukon gold potato
8 cloves garlic
8 cups vegetable broth
garlic & herb seasoning

Peel the butternut squash, clean it of seeds, and cut into cubes (the squash can be prepared the night before). Place in glass i.e. Pyrex or ceramic dish. Season with garlic & herb seasoning or use your favourite vegetable seasoning. Drizzle with olive oil and/or butter. Let your preference be your guide. Cook for 45 minutes at 450 degrees F or until tender.

Bake the potato for 30 minutes at 450 degrees F. Place the garlic cloves, still in their papery covering, in a small piece of aluminum foil. Close garlic and bake at 450 degrees F for 20 minutes or until soft.

Once garlic is done, bring 8 cups of water to a boil. Add 3-4 cubes of vegetable broth flavoring. When cubes have dissolved into the water lower heat to med-lo and let the concoction simmer. Garlic should be nice and tender. Remove it from the husk and add it to the broth. Add pre-roasted butternut squash cubes to the pot. When potato is done, cube it quickly, using over mitts to protect your hands & then add it too to the soup. Let everything simmer for another 8-10 minutes. Combine everything together in a blender. Use a slotted spoon to get the solids and a ladle to collect the juice. Remember to put the lid on the blender! I forgot once & the mess was horrible. Add more garlic & herb seasoning to taste. Serve to your guest(s) and enjoy.

Ingredient recommendations �

Use Rapunzel Vegan Vegetable Broth (available at Whole Foods). Most commercially produced vegetable broth tastes horrible usu. very flat and flavorless. I don�t know how they do it, but Rapunzel has a nice full-bodied broth that is flavourful and tastes almost homemade.

Use organic potatoes whenever possible.