3 medium butternut squash
1 large yellow onion, chopped
2 tablespoons (approximately), vegan chicken-style seasoning
1 1/2 quart non-dairy, non-vanilla milk
Salt to taste
Peel and cube butternut squash.
Place in a pot and add enough water to cover the squash.
Add chicken-style seasoning, and boil until squash is soft.
Sauté onions in a little water until transparent, then add the milk to thicken a little.
Combine both mixtures and blend at high speed.
Add salt to taste.
May garnish with parsley and serve with roasted sunflower seeds sprinkled on top.
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Disclaimer: The information in this article is educational and general in nature. Neither Wildwood Lifestyle Center, its entities, nor author intend this article as a substitute for medical diagnosis, counsel, or treatment by a qualified health professional.