Serves: 4 to 6

Ingredients:

• 2 lbs. butternut squash, peeled and diced
• 1 large onion, diced
• 1 Wild Oats Organic Carrot, peeled and chopped
• 4 cloves garlic, peeled
• 2 Tbsp. Wild Oats Canola Oil
• 3 c. organic chicken or vegetable broth
• 1/3 c. dry white wine
• 2 tsp. fresh thyme, finely chopped
• 2 tsp. fresh rosemary, finely chopped
• 1/2 tsp. allspice
• 1/3 c. soymilk or light coconut milk
• sea salt and black pepper to taste
• roasted pumpkin seeds for garnish (optional)

Preheat oven to 400° F. Place squash, onion, carrot and garlic in a roasting pan. Toss with oil and sprinkle with salt. Roast 40 minutes, until the squash is soft. Place vegetables in a soup pot. Add broth, wine, herbs and allspice. Simmer for 20 minutes. Remove from heat. Puree using a stick blender or in a blender. Stir in half and half. Adjust seasonings to taste.

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