2 Tbsp. olive oil
2 large cloves garlic, thinly sliced
1 small onion, halved and thinly sliced
1 package ( 20 oz. ) butternut squash, 
cut in  1/2 - inch cubes
3  15-oz. cans vegetable broth
6 cups water + 6 vegetable bouillon cubes
3/4 cup orzo soup pasta
1/4 cup chopped fresh parsley
 1  6 - 8 oz. package vegetarian sausage links
( Morningstar is best ), sliced in 1/4-inch rounds

Heat oil in a soup pot.  Add garlic, onion, sausage 
rounds, and squash; cook on medium-low for 5 
minutes, stirring often.

Add broth; bring to a boil.  Reduce heat; simmer until squash is soft, 10-15 minutes.

Add orzo; cook until tender, about 10 minutes.

Stir in parsley; serve.

Serves 6.

 Vegan Recipes

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Background:  "Farm Garden with Sunflowers," by Gustav Klimt