There are a couple of standouts about this soup. First is how easy it is to make, prep was so much easier than one would expect for something that has so much going on in it. Next is the secret switch, roasted butternut (squash) works equally well in this recipe, and since butternut is available already cubed both fresh and frozen in most grocery stores, that option is ideal. At the end of the cooking process chopped spinach is added, but the soup works beautifully without that addition. Non-dairy milk (rice milk in each instance I made the soup) is a great healthful addition to bring creaminess without all the saturated fat of dairy milk.
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