Ingredients:
1 large butter nut squash
3 - 4 tbsp vegan butter (we used
Earth Balance with olive oil or you can replace the first portion with regular olive oil)
3 tsp powdered
garlic
1/4 tsp minced fresh garlic
salt and pepper to taste
2 tsp thyme
3 tsp rubbed sage
1 tsp dried basil
3-4 tbsp sliced chives
1 cube vegetable bouillon
2 tsp better than bouillon
parmesan cheese (to top)
Preheat your oven to 375 degrees F. First, peel your butternut squash to remove the thick skin. Chopping off the top and bottom portion (bottom and top when standing vertical) may help stabilize it, making it easier to handle. Once the skin is removed, cut it in half the long way. Remove the seeds and stringy portion just like you would from a pumpkin, and scrape away whatever excess you can. Rub your squash with about 1 tbsp vegan butter or olive oil per half. Add salt and pepper to taste, followed by ~ 1 tsp garlic powder, and the fresh minced garlic. Sprinkle ~ 2 tsp thyme onto the squash halves, rubbing it with your fingers to break it up into smaller pieces. Repeat with the sage rubbing it on the halves, then place your halves onto a sheet pan in the oven. Let the squash roast for about an hour and a half or until you can pierce it with a fork and the edges are nice and golden brown. If your squash takes a long time to cook, you may want pierce it with a fork several times and add another pat of butter to help it soften all the way through.
Once the squash is done, remove it from the oven and let it cool for about 5 minutes. While your squash is cooling, put a medium pot of water onto the stove over medium heat. Fill it up about half way, then add both kinds of bouillon plus 1 tbsp butter, and bring it to a boil. Rip your squash into chunks and add it to the broth, sprinkling in the rest of the garlic powder. Let the squash cook in the water until it starts to fall apart and the broth slightly thickens (I let it bubble for about 15 minutes).
Carefully add a few ladles of your hot broth to your blender. Pulse it for a few seconds with center part of the cap removed and a towel over the top to disperse the heat without building up pressure. Continue this slowly, adding a few ladles at a time until you have blended all of your soup to a silky texture. If it is too watery, you may need to put it back in your pot and boil it a bit longer, or add water if it is too thick. Once you have reached the desired consistency, sprinkle in the basil plus any more thyme, sage, salt, or pepper to taste. Serve your soup and garnish with shredded parmesan, some extra herbs, and enjoy!