Start with fresh winter squash, about 2-3 #’s. I have been getting incredible delicata squash from our local farmer’s market. Very sweet! I cut them in half (I used 3), scooped out the seeds and stringy pulp, and spritzed them with the tiniest bit of olive oil, then sprinkled on some chipotle powder and cinnamon. I baked them at 400 degrees for about 45-50 minutes. When the squash was cool enough to touch, I scooped out all the flesh into a medium soup pot. I added a full container of Trader Joe’s unsweetened grain milk. (I recommend plain plant milk, not vanilla for this soup). I blended with the immersion blender while everything was still cool, then warmed on the stove before serving.
We had this with rice/tofu/veggie stir fry in tomato sauce and everyone cleaned their plates without any fuss.