After a good workout, we went to Barnes and Noble for some "couple's" time and reading over a cup of hot coffee!! (and Andrew had a blueberry muffin...I had a piece of the sugary top!)

I wanted to buy so many books!  Especially  this book!!!  Flipping through the pages prompted the need to cook a good vegan soup for dinner...Butternut squash anyone?

Here's my recipe (created on the fly), but feel free to play around with the spices and ratios to find the recipe you like best

• 2.5 lb butternut squash, washed, peeled, and cubed
• 1/4 onion, chopped
• 1 stalk celery, chopped
• good pinch of each whole black pepper corns, cloves, cumin, and coriander in a spice bag
• 2 cloves garlic
• 1 cinnamon stick
• 1/4 c non-dairy milk
• 3 c vegetable broth