Jane's Butternut Tomato Soup (Vegan)

• 4 -6 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 cup vegetable stock (can sub water)
• 28 ounces diced tomatoes (can sub 5-8 fresh tomato, plus 1/4 cup water)
• salt, to taste
• pepper, to taste
• 1 cup soymilk
• crouton (optional garnish)
• 3 green onions (optional garnish)

1. In large soup pot, saute the garlic, ginger, and squash in oil over medium heat until the garlic is softened.
2. Add stock, tomatoes and salt and pepper.
3. Simmer on medium heat, stirring frequently for 15-20 minutes or until the squash can be pierced with a fork.
4. Blend 1/2 of the vegetable with the milk in a blender (or food processor or emulsion blender).
5. Blend it all if you don't like lumps.
6. Return soup to the pot and simmer for 5 minutes.
7. Garnish with crouton and onions if you desire.

garlic, ginger, butternut squash, olive oil, vegetable stock, tomatoes, salt, pepper, soymilk, green onions

Taken from www.food.com/recipe/janes-butternut-tomato-soup-vegan-396003 (may not work)