Ingredients:
1 medium butternut squash, peeled & diced
2 cup soy milk
2 14.5-oz. cans diced tomatoes
1 to 2 tsp. salt (to taste)
1 Tbsp. fresh ginger, grated
Preparation:
Place squash in saucepan with soymilk. Simmer until squash is soft.
Add one can diced tomatoes and puree with squash.
Add second can of diced tomatoes, leaving in chunks.
Heat; add salt and ginger.
Serve warm, garnished with croutons and sliced scallions.
