Bend it Like Posh Squash Soup

My dear friend Marcello used to make me pompoensoep (pumpkin soup) when I lived in the Netherlands. His was a delightful blend of sweet and savory, with the pumpkin (or squash) and orange balanced out by rich chicken stock, tangy Tabasco and Worcestershire, and cream. I've decided to turn this creation vegan, with the help of my own veggie stock, Grace Food Lab's hot sauce and creamy coconut milk.

INGREDIENTS: butternut squash, onions, Drew's handmade veggie stock (carrots, celery, onions, soy sauce, tomato paste, parsley, salt, pepper), white wine, fresh orange juice, scallions, extra virgin olive oil, orange zest, hot sauce (hot peppers, vinegar, garlic, salt), garlic, salt, pepper, nutmeg

ALLERGEN NOTICE: contains soy, sulphites