1/2CSO Delicious brand Creamerwe used Almond Milk Creamer - you could use canned Coconut Milk if you can't find it
2Tbl vegan Parmesanwe use GO Veggie! brand
1Tbl vegan Sour Creamwe used Tofutti brand
Fresh Sage leaves for garnishif desired
Preheat oven to 350 degrees.
On a lined sheet pan, placed cut squashes (and garlic if roasting - see our tutorial here)
Brush all exposed areas of the flesh with a small amount of oil and liberally season with salt and pepper.
Roast until beginning to caramelize and are becoming very soft. This can take up to an hour.
Set aside to cool slightly. They are too warm to handle at this point.
In a large stock pot over medium high heat, add 1 tsp of oil, the diced onion and apple, sauteeing until the onions begin to caramelize.
Add 1/2 C of the vegetable stock to deglaze the pan, scraping the bottom to remove the browned bits. These are flavor!
Reduce heat to medium low and add the remaining 1/2 C of broth.
For the cooled squash, using a large spoon, scoop out the flesh and discard the rind.
Add the squash and squeeze out a few cloves of the now sweet, roasted garlic. This is to taste.
Using a stick blender, puree. If you don't have a stick blender, you can use a traditional blender but allow the mixture to cool before doing so. Hot liquid expands in a blender, so you want to be very careful not to get burnt. You may have to do this in stages to get it all done. Place back into the stock pot to reheat.
The mixture will be very thick at this point.
Add the cayenne, salt, pepper and sage. Taste for seasoning.
Stir in the creamer (or coconut milk).
Simmer over low heat. Stir to combine.
Add the parmesan and reduce heat to low.
Serve with fresh cracked pepper, a drizzle of oil and a sprinkle of vegan parmesan, if desired.
If you have fresh sage leaves, you could garnish with those or a few sprigs of parsley.
We served ours in a small, hollowed out Carnival Squash. This was purely for decorative purposes.