Butternut Squash Soup

2 big butternut squash, halved and seeded
2 tablespoons olive oil
1 medium onion, sliced
2 cloves garlic, sliced
2 cans vegetable broth
1 large sweet potato (or regular potato)
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
salt and pepper to taste
1/2 cup sherry wine
1/2 cup soy milk


DIRECTIONS:
Preheat the oven to 375 degrees F (190 degrees C). Pour a thin layer of water in a baking dish, or a cookie sheet with sides. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.
Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and saute for a few minutes, until tender. Pour the vegetable broth into the pot. Add the potato, and bring to a boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.
Season the soup with allspice, nutmeg, cinnamon, salt and pepper, then stir in the sherry and soymilk. Heat through, but do not boil. Ladle into bowls or ziploc containers for on the go!

I actually mistakenly made this the first time with acorn squash and I think it was even better than butternut