Here are a couple interesting recipes for Butternut Squash soups that you might enjoy. I'm sure the results will be just as good replacing the chicken broth with vegetable broth.

Enjoy!

Betsy

Title: SQUASH SOUP WITH CHEESE & APPLES
Categories: Soups, Fruits
Yield: 12 servings

1 Squash, butternut (2 1/2 lb)
1 Squash, acorn (1 1/2 lb)
1 Onion
3 Celery rib
1 1/2 T Oil
6 T Butter
1/3 c Flour
9 c Chicken stock
1/2 c Gruyere; grated
3 Apple
Salt; to taste
Pepper; to taste

Calories per serving: 255
Fat grams per serving: 8 Approx. Cook Time: 1:00

Peel and seed squashes. Cut enough into julienne to make 3/4 cup of
each. Cover. Cut remaining squash into rough cubes. Chop onion and
celery. In a large, heavy saucepan heat the oil with 1-1/2 table-
spoons of water. Add cubed squash, onion, and celery. Cover and cook
over low heat, stirring occasionally, about 10 minutes. Make a medium
roux of butter and flour and cook, stirring constantly (about five
minutes). Heat stock and add to roux, stirring briskly until smooth.
Combine cooked vegetables with thickened stock and bring to a simmer.
Lower heat and cook, partly covered, until very tender (30 to 40
minutes). Puree soup. Grate cheese. Peel and seed apples and cut
into thin slices. Stir julienne of squash into soup and heat through
(3 minutes). Remove from the heat and stir in cheese and sliced
apples. Season to taste.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: BUTTERNUT SQUASH SOUP
Categories: Soups, Mexican, Vegetables, Fruits
Yield: 6 servings

1 md Onion; chopped
2 T Butter
2 c Chicken broth
1 lb Butternut squash; pared,
-seeded & cut into 1" cubes
2 Pears; pared & sliced
1 ts Thyme, fresh; snipped
1/4 ts Salt
1/4 ts Pepper, white
1/4 ts Coriander; ground
1 c Whipping cream

MMMMM-------------------------GARNISHES------------------------------
1 Pear; unpared, sliced
1/2 c Pecans; toasted, chopped

Cook and stir onion in margarine in 4-quart Dutch oven until tender.
Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper, and
coriander. Heat to boiling; reduce heat. Cover and simmer until
squash is tender, 10 to 15 minutes. Pour about half of the soup into
food processor workbowl fitted with steel blade or into blender
container; cover and process until smooth. Repeat with remaining
soup. Return to Dutch oven; stir in whipping cream. Heat, stirring
frequently, until hot. Serve with sliced pear and pecans.

MMMMM