Vegetarian Acorn Squash Soup Recipe

As a food item, squash is highly underrated. The squash family boasts some formidable superstars far beyond their use in pumpkin pie and butternut squash soup. Acorn squash makes such a great soup as well. It's very easy to prepare, and you don't even necessarily need to peel the squash before you roast it (or microwave it) for this soup; the skins are thin and it's easy to scoop the flesh out (you can even eat the skin if you want). Although this recipe is written for acorn squash, you can certainly substitute butternut if you want tojust know that the cooking time for butternut squash will vary, and you'll definitely want to peel butternut squash before adding it to the soup. This vegan soup is just a little bit creamy with a bit of soy milk, but other nondairy milks such as almond or oat would complement the nuttiness of the squash. If you prefer a creamier soup, use soy creamer in place of soy milk. A little bit of nutritional yeast in squash soup is excellent, too, because it adds some umami depth to vegan dishes. If you're not following a vegan diet, you might try a bit of crumbled cheese on top (goat would be a tangy contrast) or a dollop of plain greek yogurt or sour cream. Or you can enjoy it just as it is.