3 squashes (butternut, buttercup, acorn squash, etc.)
1 cup plain soy milk or vegetable stock
½ cup cinnamon applesauce
2 Tbs. apple cider vinegar
2 Tbs. extra virgin olive oil
½ tsp. cayenne (optional)
1-2 Tbs. maple syrup (optional, for added sweetness)
salt & pepper (to taste)
Wash each squash and slice in half; remove most seeds. Note: a few seeds are okay - they will actually add some toasted nutty flavor when blended into the soup.
Turn oven to 375 degrees; fill large glass casserole dish 1 inch high with water and place each squash face down in water; roast for 45 minutes or until tender.
Pull squash from the oven and drain hot water; rinse squash in cold water and scoop flesh into a large bowl; when scooped you should have around 4 cups. Note: a few soft skins are okay if they are scooped as well.
Place squash and remaining ingredients in a food processor and blend until smooth.
Serve immediately so soup is warm but not hot. Garnish with a few leftover squash slices and cayenne if desired. You can also store in the fridge and reheat as necessary or heat to boiling on the stove for a hot squash soup. Makes about 5-6 cups