I whipped up this rich and creamy soup without dairy, using coconut milk. The spices lend warmth and a bit of a kick. You can roast the squash, but I found that microwaving it works well and takes only 15 minutes.
1 large butternut squash
4 cups broth. I use chicken broth, but you can use vegetable broth for a vegan soup
1/4 tsp ground ginger
1/8 tsp pumpkin pie spice
1/4 tsp ground sage
several grinds pepper
13.5 oz can coconut milk. Full fat yields a richer soup; low fat is lower in calories. Reserve a spoonful of the coconut cream that rises to the top for garnish
1 couple of shakes of cayenne (to taste)
salt to taste (depending on how salty the broth you use is)
1/4 cup pepitas (Green shelled pumpkin seeds)
Stab squash in a few places and microwave for 15 minutes. Squash should be soft. Let it cool enough to handle it. You can do this the day before and store it in the refrigerator.
Heat the broth to boiling.
Halve the squash and scoop out the seeds. Spoon out the squash and put it in the soup.
Add the seasonings except for cayenne and salt, and let it simmer for 30 minutes. Let it cool for about 15 minutes. Add the coconut milk, reserving about 2 tablespoons of cream from the top.
Ladle the soup and squash into a blender and blend on high. (You may want to start low, then build up speed.) It will likely take 2 batches, so pour the first batch into a large bowl. Heat soup again and add cayenne and salt to taste.
Heat pepitas on a comal or heavy frying pan over medium heat until crispy. Ladle soup into serving bowls. Sprinkle with pepitas. Stir in a teaspoon of the coconut cream until a pretty swirl appears.