Vegan Roasted Butternut Squash Soup

This recipe comes from my Grandma, and I have no idea how she acquired it, but I like it a lot. With some minute changes, I've made it as a vegan options-but you can see the changes if you aren't out down for yummy vegan food ;)

4 T unsalted butter (substitute with Earth Balance)

2 t. minced garlic

2 t. minced ginger

1 cup small-diced celery

2 cups small diced onions

1 cup medium  diced leeks (white part only)

6 to 7 cups fresh roasted butternut squash (See cook's note) about 1 1/2 medium squash

2 quarts chicken stock or reduced sodium fat-free canned broth (substitute with Vegetable broth or make your own)

1/4 cup white wine

1 cup heavy whipping cream (substitute with some four small potatoes, this will act as a cream upon pureeing) 

1/8 t. nutmeg

2 t. salt

1/4 t. cayenne pepper

1/2 t. sugar

juice 1/2 lemon

• In a large soup pot, melt butter over medium heat.
• Add the garlic, ginger, celery, onions, potatoes and leeks and saute;  for 5 minutes or until the vegetables are transparent; stir frequently.
• Add the squash, stock and white wine.   Simmer until the vegetables are tender,  about 20 minutes.
• Puree the soup using an emulsion blender or work in batches and puree in a blender or food processor until smooth.  Adjust the consistency if needed with more broth;   it shouldn't be too thick.
• Add the heavy whipping cream (simply add the spices) and season the soup with nutmeg, salt, cayenne pepper, sugar and lemon juice.

Serve the soup with a dollop of whipped cream if desired (or not..)

COOK'S NOTE:    To roast the squash, cut it in half lengthwise and then in quarters.  Place it cut side down on a baking sheet that has been brushed with olive oil.   Roast at 400 degrees for 30 to 40  minutes or until the squash is tender when pierced with a fork.

From my Grandma to my mom, to me, and now to you.

"We really liked this soup, hope you all will enjoy it too! Love,  MOM"