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from Jeanette Nelson - Oak Hill, WV
Heat the olive oil over medium heat in a saucepan. Add the onions and scallions. Cover and cook over very low heat until soft but not browned, about 8-10 minutes. Add the butternut squash and the chicken broth. Bring to a boil, then cover again and simmer over medium-low heat about 25-30 minutes. Let cool slightly. Puree the soup in a blender or in a food processor. Pour it back into the pan and add the soy milk. Reheat gently, stirring frequently. Stir in the poultry seasoning and season with salt and white pepper to taste. Sprinkle with green scallion tops before serving.