Another great soup. It's really easy to roast the squash and roasting it makes it taste so much better. You can add a bit of soy milk to make it creamier...I didn't.
1 Tbsp. Vegetable oil
1/2-3/4 cup onion, very finely diced
1 Tbsp. earth balance
2-3 cups vegetable broth
1/2 tsp Cinnamon
1/4 tsp. salt
1/4 tsp. black pepper
1/4 cup maple syrup
Cut butternut squash lengthwise and remove seeds. Preheat oven to 375° F. Brush insides and outsides of squash halves with vegetable oil, season with salt and pepper and place, cut sides down, on cookie sheet or in roasting pan. Bake for 45-60 minutes or until squash is tender.
Meanwhile, in a large saucepan, melt butter and add finely diced onion. Cook until onion is softened. Remove from heat until squash is cooked.
When squash is cooked, remove from oven and spoon out the softened squash into the saucepan with the butter and onion, discarding the squash skin. Add enough chicken stock to the saucepan to cover the squash by about an inch. Return to heat and bring to a boil. Reduce heat and simmer for about 20 minutes. Add maple syrup, salt, black pepper and a pinch of cinnamon.
Puree with an immersion blender.
(Add a sprinkling of parsley or chives is nice with this soup or try a sprinkling of homemade croutons or roasted pumpkin seeds)