1-2 cups unsweetened plant milk, (I used soy milk)
salt and freshly ground pepper, to taste
fresh parsley, for garnish
mung beans for serving, optional
In a large pot, add oil and saute onions and garlic for 3 minutes, stirring occasionally. Add the squash, water, sweet potato, carrots, salt, turmeric, bay leaves. Bring to a boil. Reduce heat and cover. Simmer for 30-35 minutes or until vegetables are tender.
Cool until lukewarm. Take out the bay leaves. In a blender, puree soup in small batches until smooth. Return to the pan. Stir in milk. Heat through (do not boil).
Sprinkle with pepper parsley and mung beans if desired. Serve warm and enjoy.