1. Preheat oven to 350 degrees F. Fill a casserole or 9-by-13-inch pan with 1/2 inch of water. Cut squash in half, remove seeds, and place squash halves in the pan, cut side down. Bake until squash is tender, about 11/4 to 11/2 hours. Remove squash halves from the pan and let cool.
2. While squash is cooling, in a large stockpot, heat oil over medium-low heat. Add onion, celery, and mushrooms and saute until tender, about 10 to 12 minutes. Remove pan from heat and set aside.
3. When squash is cool enough to handle, scoop the flesh from the skin and measure out about 31/2 cups (reserve any remaining squash for another use). Add to the pot with the vegetables. Add salt, pepper, marjoram, cinnamon, nutmeg, and maple syrup. Use a potato masher to blend, then transfer to a food processor or blender, add soy milk, and puree until smooth. Return to the pot. Alternately, add soy milk to the pot and puree all ingredients using an immersion blender.
4. Heat soup over low heat, stirring occasionally, until warm, about 10 to 15 minutes. Serve warm, garnished with cilantro or parsley sprigs and mushroom slices, if desired.
By Stefanie Bateman
Source: Hannaford fresh Magazine, May - June 2011