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1
Preheat oven to 400F.
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2
With sharp knife, cut squash lengthwise in half.
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3
Scoop out and discard seeds and fibers.
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4
Place squash halves cut side up in shallow baking dish, cover tightly with foil and bake until tender, 45 to 50 minutes.
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5
Set aside to cool.
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6
Meanwhile, in large saucepan, heat oil over medium-low heat.
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7
Add onion and cook, stirring occasionally, until golden, 8 to 10 minutes.
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8
Add apples, bouillon cube, ginger, nutmeg and 4 cups water.
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9
Mix well.
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10
Increase heat to high and bring to a boil.
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11
Reduce heat to low, cover and simmer until apples are tender, about 10 minutes.
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12
Remove from heat.
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13
Scoop out squash from shellsyou should have about 4 cups of flesh.
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14
In food processor, puree half of the squash with 1/2 cup soy milk until completely smooth.
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15
Transfer to medium bowl.
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16
Repeat with remaining squash and 1/2 cup soy milk; add to bowl.
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17
Transfer half of the apple mixture to food processor.
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18
Puree until completely smooth.
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19
Return to saucepan.
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20
Repeat with remaining apple mixture and add to saucepan along with squash puree.
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21
Mix well.
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22
Add a little more soy milk if mixture seems too thick.
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23
Return pureed soup to a simmer over low heat.
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24
Cook, stirring occasionally, until flavors have blended and mixture is heated through, 5 to 10 minutes.
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25
Stir in salt and white pepper and serve hot.
