By Chef Eric Gilchrist
Preheat oven to 375 degrees.
Cut a butternut squash in half and remove the strings and seeds. Drizzle with olive oil, maple syrup, sage, and salt and peeper. Roast the squash halves until soft – 45 minutes to an hour, depending upon your oven.
Dice half an onion and sauté in some olive oil.
When the squash is cooked through, scoop out the flesh and add to the pan of onions with 1 pinch of allspice. Add 4 cups of water and simmer 45 minutes. Add a splash of soy milk and blend until smooth. Then adjust seasonings to taste.
1 c. soy milk
1 T. large cut ginger
1 cinnamon stick
Pinch of salt
Combine all ingredients in a saucepan and bring to a simmer, then let the mixture steep for 10 minutes. Strain the milk and foam it just before serving with an immersion blender or latte steamer. Spoon the foam on top of the soup.
Optional serving suggestion: serve soup spooned over sautéed Chanterelle mushrooms and topped with foam.