Hearty Butternut Squash Soup

You can also use pumpkin, if you prefer.

1 squash with seeds and skin removed
1/2 onion (I used yellow)
1/4 C brown rice
16 oz carrots
1 C veggie stock
4 C water
Salt and pepper
Cinnamon, Allspice, Chevril
1 C green peas

Yield: 4 servings

Add squash, onion, rice, carrots, stock, water and spices (to taste; I didn't measure any quantities. Bring to a simmer and cook for about 45 minutes.

 

Add the peas and cook for a few more minutes.

Serve and enjoy!