Step 1

Partially prebake the squash to make the cutting and peeling easier. To do so, wrap the entire squash in foil and bake at 375 degrees F for about 40 minutes, or until you can pierce through the narrow end with some resistance.

Step 2

Once the squash is cool enough to handle, cut in half lengthwise, and remove seeds and fibers. Cut into  3/4-inch slices, peel, and then cut into dice.

Step 3

Heat the oil in a soup pot. Add the onion and celery and sauté over medium heat until the onion is golden.

Step 4

Add the sweet potato dice and the vegetable stock. Bring to a slow boil, then add the bay leaves, cumin, and seasoning blend. Lower the heat and simmer gently, covered, for 10 minutes.

Step 5

Add the squash dice and corn. continue to cook until all the vegetables are tender, about 15 minutes longer.

Step 6

With a slotted spoon, scoop out 2 cups of the solid ingredients, mash well, and stir back into the soup. Or simply insert an immersion blender into the soup pot and puree a small portion of the ingredients—enough to give the base of the soup some thickness.

Step 7

Add enough rice milk to give the soup a slightly thick consistency. Season with salt and pepper, then simmer over low heat for 5 minutes longer.

Step 8

If time allows, let the soup stand for an hour or so before serving, then heat through as needed.

Step 9

This may also be cooked a day ahead and refrigerated, since its flavor develops nicely overnight. Stir in the parsley just before serving and garnish each portion with some thinly sliced scallion.