Butternut "bisque" with sage and cumin

When life gets crazy, blogging is the first thing to go--and Flashwrite too, alas. Scotland is coming up soon, and then I have BIG plans for this space.(Big, big plans! Redesign, relaunch, and MORE!)But for now, here's a recipe I've been meaning to blog since before Thanksgiving. I kept eating it up before I got around to taking a picture.Trying out this tasty recipe, it occurred to me that a bisque of butternut squash with almond milk instead of cream would be comfortingly delicious. I tried it, and it was. Here's the super-easy vegan recipe:

3 lb. butternut squash, cut into pieces (I bought it pre-cut, but if you purchase a whole squash, cut it in half and roast until soft)one onion, diced1/4 cup olive oil2 cloves garlic1 tbsp. dried ground cumina dozen large sage leaves, finely chopped2 cups broth made from vegetable bouillon (I like Better Than Bouillon)2 cups almond milksalt and pepper to taste

Toss the squash and onion with olive oil, garlic, cumin, salt and pepper in a glass baking dish and roast at 425º at least an hour. Midway through, open the oven and stir in chopped sage leaves. Once cooled, mash it all together and pour into blender or food processor along with vegetable broth and almond milk and puree. (Or you could pour everything together into the pot and just use an immersion blender.) Yields approximately six generous servings.Happy Holidays, everyone!