Butternut squash soup

This soup is so yummy, even my meat loving husband loves it.

Ingredients

2 tbsp Nucoa
1 small onion chopped
1 stalk of celery chopped
2 medium carrots chopped
2 or 3 medium potatoes diced
1 medium butternut squash- peeled, seeded and cubed
32 ounces 365 vegetable broth from whole foods. (see picture on potatoe soup recipe.)
Salt and pepper to taste

Melt Nucoa & onion, celery, carrot, potatoes and squash in large pot. Cookfor five minutes to brown a little. Add vegetable broth and bring to a boil. Simmer covered for 20 minutes or untill veggies are soft. Blend half of soup mixture in blender till smooth. ( I like my soup hearty and chunky. If you prefer it smoother, blend more or all of soup in blender till it reached desired consistancy.
Add salt and pepper.

Potato soup

Potato Soup

Ingredients:

• 1/4 cup Nucoa margarine
• 1 quart vegetable broth (Whole Foods brand, see picture)
• 3 large potatoes, diced
• rice milk
• potato starch
• salt and pepper

Directions:

Put vegetable broth, margarine, and potatoes in a large pot. Boil until potatoes are soft. Mash potatoes with a potato masher. Put a 3 or 4 heaping tablespoons of potato starch in a separate container and mix with 3/4 cup or so of rice milk. Turn the heat off of the soup, and add the milk and starch mixture very slowly, stirring as you go, until the soup is the thickness you want it. Flavor with salt and pepper. Serve with add-ins such as peas, ham, steamed cauliflower and broccoli.

*Sorry about not having exact measurements. If it's a recipe I've really had to adapt, I usually just dump and pour without measuring ahead of time. :)

*I usually double the recipe, because this makes good leftovers. Mmmmm.