Fairy Squash Soup and Stuffing with Sandwiches.

What you'll need for the soup:

Fairy Squash {or butternut squash or any pumpkin variation}

1-2 potatoes cut into fourths

2 quarts vegetable stock

1-2 onions chopped into fourths

Almond milk to taste {for texture}

coriander

salt

pepper

rosemary

and any other seasoning you may enjoy.

What you'll need for the Stuffing:

Bag of organic VEGETARIAN or VEGAN suffing

Butter or vegan substitute

Olive Oil

1 and 1/2 cups Vegetable stock

What you'll need for the Sandwich:

Tomato

Spinach or Lettuce Leaves

Whole wheat bread

Bell Pepper 

Zucchini or Yellow Squash

Balsamic Vinegar 

Peel the skin off the Fairy Squash, remove seeds and chop.

We used bagged stuffing because it was quicker...

follow directions, add celery and onions cook with vegetable stock and vegan margarine or butter. 

bake onion, squash and potato at 350* for about 30 minutes.

bake stuffing at 350* for 10 minutes

Blend or puree squash, potato and onion together until smooth, several batches may be necessary.

Add to pot and simmer with vegetable stock and seasonings.

Sautee zucchini or yellow summer squash for sandwiches.

Toast bread, top with lettuce, tomato, zucchini or yellow squash, bell peppers and balsamic.

The Meal.