Sqaush Soup with Pecans & Ginger

  During a visit to the Farmer's Market in Alpena, Michigan I came across a huge winter squash called Sweet Mama. With a name like that, I had to buy it! After some investigation on the internet, I discovered this is another name for the Japanese kabocha squash, and I further discovered the "Squash Soup with Pecans & Ginger" (page 171) calls for kabocha. What serendipity! The deep orange flesh and texture is similar to butternut or buttercup, either of which could easily sit in for Sweet Mama if she is unavailable. Either way, this elegant soup is sure to please.  This is a blended soup of squash, onion, celery, ginger, and broth, enlivened with a sprinkle of spices, sweetened by a splash of pure maple syrup, made creamy with soymilk, and topped with an enticing sprinkle of toasted pecans and crystallized ginger. To keep this oil free, simply omit the canola oil when cooking the onion and celery, using a nonstick soup pot, or a little broth instead. Autumn is the perfect season for this soup!