Baked Winter Squash Soup

A wonderful squash soup that I like especially with Buttercup squash, a big green squash with a thin skin that you can leave on and puree with everything else! Kabochas are also great. Butternut isn't worth too; too bland. I'll bake a big squash and store it in the fridge for a day or two sometimes; then making the soup from it is quick.

Ingredients

1 hot pepper, diced

1" grated ginger (or 1 tsp ground)

5-6 pounds winter squash (buttercup or kabocha)
1 large onion, diced
2 carrots, diced

6 T vegan margarine (like Earth Balance)

6 tsp brown sugar  
5-8 C vegetable broth (adjust per thickness)

1/2 tsp nutmeg (optional)  

1 tsp curry (optional)
salt, to taste

Instructions

Cut the squash in half or thirds, scoop out the seeds.

Roast the veggies: bake squash and other veggies (onion, carrot) for 1 hour at 350 degrees. (I bake on a silicon sheet with a little olive oil on the sheet, squash face down). Remove from oven and let cool. You can store it in the refrigerator for a day or two, if desired, and finish making soup later.

In a large soup pot, add the pepper, ginger, butter, onion, carrots, and cook over medium heat a few minutes. Add brown sugar and cook a little longer to caramelize a bit.

Add stock, nutmeg, curry, salt, and squash. When I use a thin-skinned green squash like buttercup or kabocha, I leave the skin on (just cut off stems or blemishes, if any); the skin has tons of nutrients! And like it thick, so I usually no more than 5 cups stock.

Stir well and bring to boil. Reduce the heat and simmer, uncovered, for 10 minutes.

Puree the soup with a hand blender (or food processor or regular blender). Taste and adjust seasonings, and serve.