Categories: vegan

Ingredients

• 7 c vegetable stock
• 3 acorn squash or equiv, peeled and chopped
• 2 large carrots, peeled and chopped
• 1 large yam, peeled and chopped
• 1 t ginger
• 1 t sage
• 2 cups corn

Directions

1. Bring stock to boil and stir in all ingredients except corn.

2. Cook over medium high heat for 20 min or unil squash is soft.

3. Blend soup in batches until smooth.

4. Return to pot and add corn.

5. Reheat on low for 10 min.

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