Easy Winter Squash Soup

Start with fresh winter squash, about 2-3 #'s.  I have been getting incredible delicata squash from our local farmer's market.  Very sweet!  I cut them in half (I used 3 today), scooped out the seeds and stringy pulp, and spritzed them with the tiniest bit of olive oil, then sprinkled on some chipotle powder and cinnamon.  I baked them at 400 degrees for about 45-50 minutes.  When the squash was cool enough to touch, I scooped out all the flesh into a medium soup pot. I added a full container of Trader Joe's unsweetened grain milk.  (I recommend plain plant milk, not vanilla for this soup).  I blended with the immersion blender while everything was still cool, then warmed on the stove before serving.

We had this with rice/tofu/veggie stir fry in tomato sauce and everyone cleaned their plates without any fuss.