This squash soup recipe was inspired by this Delicata Squash Bisque recipe: http://veganyumyum.com/2008/10/delicata-squash-bisque/?vm=r&s=1 The original recipe is really yummy, and delicata squash is soooo good, however, sometimes you can't find it after the fall stock gets used up, and sometimes it's easier to bake and clean bigger squashes. I find that the sweeter the squash you use, the better this soup tastes. It's so good that I find myself licking out the bowl. This recipe makes a huge batch, cut it in half if you aren't making it for a lot of people. Also, it's pretty thick. If you prefer thinner soup, use a little less squash or a less dense squash.
The Best Vegan Squash Bisque
Makes 15 cups
8 cups of mostly cooked squash (see below)
6 cups veggie broth
1/2 cup chopped onion
1/2 cup water
3/4 t cinnamon
1/4 t nutmeg
1/4 t allspice
black pepper-a lot
salt to taste
1 cup raw cashews
1 cup water
OR
2 cups vegan unsweetened cream
Soak the cashews in water. Heat the oven to 350 and place whatever type of squash you are using into a baking dish and place into the oven. Bake until you can stick a knife in it and cut it in half. Time will vary depending on what type of squash you use and the size of the squash. Scoop out the seeds and peel the squash.
Measure out the squash in a measuring bowl, try to smash it a little if you cut it into chunks.
In a large pot, add the onion and half cup of water. Cook over medium high until onion is soft and water is evaporated. Add the broth, cinnamon, nutmeg, all spice, pepper, and squash. Bring to a boil and then reduce heat. Cover and cook for about 25 minutes until the squash is the rest of the way cooked.
Using an immersion blender, blend the soup in the pot until smooth. In a high speed blender, blend the cashews and cup of water until smooth. Add to the blended soup and blend it again (or add the cream if not using cashew cream). Heat through and season to taste with salt and pepper.
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