| 1. |
Roast two garlic heads in 350° F (175° C) oven for 30 minutes, set aside to cool. |
| 2. |
Chop, seed and peel squash. Saute onions, celery and carrots in the light butter spread (like Smart Balance). |
| 3. |
Add squash, vegetable broth and garlic to pot, bring to a boil. |
| 4. |
Add sage, preferably fresh, minced. |
| 5. |
Reduce heat and let simmer for about 30 minutes, or until squash is tender. Occasionally stir and mash soup with a wisk to break up the squash. |
| 6. |
Add non-dairy milk, salt and pepper to taste. |
| 7. |
Serve warm, garnished with vegan sour cream or anything else you like! |
