Bend it Like Posh Butternut Squash

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, Craic Hot Sauce and creamy coconut milk.

INGREDIENTS: butternut squash, onions, Drew's house-made veggie stock (carrots, celery, onions, garlic, parsley, peppercorns, bay leaves), coconut milk, fresh orange juice, scallions, olive oil, orange zest, Craic 40 Shades of Green Chilli Craft Hot Sauce, champagne vinegar, garlic, salt, pepper, nutmeg