This is the easiest winter squash soup ever! I make a similar version starting with sautéed garlic and ginger, spices (cinnamon, cumin, curry powder) bloomed in a little oil, then adding a can of lite coconut milk. This recipe skips most of the work (and cleanup) by using an awesome Thai vegan soup by Amy’s brand.
1. Cut any kind of large winter squash or pumpkin in half, remove seeds. Place in a pan and a few Tbs of olive oil, roast at 425 degrees for about 45 minutes until soft and lightly brown. 

Place in blender. No need to remove the skin unless it is a butternut.

2. Shortcut – add 1 can Amy’s vegan Thai coconut soup (remove 1-2 bay leaves) including the little tofu and veggies. Add 1/2 tsp curry powder (optional).

3. Blend.

This is delicious and literally takes 60 seconds of prep time! I love the texture from keeping the skin on, but you can remove the skin if you prefer a silky smooth texture.