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.