Great winter or fall soup, but good any time of the year.
Serves 4 - 6
1 acorn squash
1 butternut squash
2 cups filtered water
2 tablespoons vegan butter
2 teaspoons sea salt
1/2 teaspoon black pepper ground
few leaves fresh oregano
- Peel, de-seed, and chop the two squashed into roughly 2 inch cubes.
- Heat butter, add the squashes and let them brown a bit. Add water, cover cook till the squash is completely cooked, 20 minutes or so.
- Add salt, pepper to taste.
- Serve hot, with a sprinkle of fresh oregano on top.