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1
Cut the acorn squash in half, crosswise.
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2
Scoop out seeds and discard.
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3
Place cut side down in 9 x13 baking pans (you will need two) and add about one inch of water.
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4
Bake for an hour.
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5
Remove from pans and set aside to cool.
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6
If the squash are rather small, it might take as many as five squash to make the required six pounds.
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7
Simply quarter some of the smaller squash to fit the baking pans.
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8
Warm the oil and crushed pepper in a five-quart saucepan, over medium-high heat for one minute.
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9
Add the garlic, onion, and ginger.
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10
Cook for three minutes, add potatoes and cook mixture, stirring frequently for five minutes or until the potatoes soften.
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11
Add boiling broth and reduce heat to medium low.
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12
Scoop cooked squash (about eight cups) into a large bowl and mash lightly before adding to the pot.
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13
Simmer for 15 minutes, stirring occasionally.
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14
Remove soup to food processor in batches, adding some soymilk to each batch.
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15
Return the puree to the soup pot.
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16
Place miso in a small bowl, add the sherry, and blend with a fork or small whisk.
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17
Add to the soup with the garlic, ginger, and nutmeg.
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18
Simmer gently for 10 minutes.
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19
Do not boil.
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20
(Soup may be thinned with additional broth.) Sprinkle with a light dusting of nutmeg.
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21
Enjoy!
