1 butternut squash (3.5 pounds squash equals about 4 cups of usable squash mash)
2 cups apple juice
1 1/4 cup canned coconut milk
2 3/4 cups hazelnut or hemp milk
3/4 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Bake or microwave butternut squash till tender.
preheat oven to 400 degrees.
Break off stem.
Bake at 400 degrees for 70 to 80 minutes or until tender to fork.
Break off stem and slice in half.
Scoop out seeds and scrape out stringy innards.
Wrap each half in plastic wrap.
Cook each half for 8 minutes in the microwave with the sliced side down.
Allow to cool a little.
Peel off skin and discard it.
If you have not already, remove seeds and stringy flesh.
Chop into chunks or slices - you should have between 4 and 5 cups of squash mash.
Boil/steam with apple juice.
The squash and apple juice mixture is done when it mashes easily.
Mash, then cool by removing from stove and adding 3 ice cubes.
After ice cubes melt, add as much of the nut milk as you need to get it to blend.
Blend squash mash in a food processor till smooth (may need to process in parts).
This should yield approximately 6 cups of squash puré.
Put in a large pot and
Stir in coconut milk and remainder of nut milk.
Add spices to squash mash
Heat till simmering.
When uniform and hot, turn off heat and serve.
Yields 2 quarts, which is approximately 6 servings.
If you want to prepare this soup in advance, stop anywhere before adding the coconut milk and hazelnut milk. Put the cooked squash (with or without apple juice) in the refridgerator or freezer. When ready to serve, it should take only a few minutes to thaw, blend, heat. Bring to a simmer and add all other ingredients before serving.
This soup is best when fresh and not as good when reheated. It is best to determine how much soup you want to make BEFORE adding the nut milks to the cooked apple juice and squash.
The apple juice is the secret "brightening" ingredient. The soup should taste light and sweet, if it does not, the fault is in the apple juice.