I made this soup yesterday using the recipe from the back of a Silk Soymilk container -
3 cups butternut squash chunks (de-seeded and peeled)
3 cups vegetable stock
1 clove garlic - minced
1 cup Silk Organic Unsweetened Soymilk
1 pinch ground ginger
Salt and pepper to taste
Saute the garlic in your saucepan, add the vegetable stock and squash chunks - let simmer until squash is soft (about 10 minutes).
Puree in a blender. I used a hand blender, because I don't like pouring boiling hot stuff in a blender, and didn't feel like waiting for it to cool off. You could probably use a mixer or a fork if you don't have a blender.
Add the soymilk, ginger, salt, pepper and reheat.
I used a couple of random squash (squashes? squish?) that were in the kitchen (not butternut) and it turned out very good - nice and sweet and good on a cold wintery day.