1 Spaceship Squash, 1 to 11/2 pds, stem and any major seeds removed, roughly chopped.
1 large baking potato, about 10 ounces, scrubbed. Leave the skin on ! Roughly chop.
2 or more cloves garlic, peeled and chopped
1 largish shallot or small onion peeled and chopped
2 big stalks celery, chopped
1 large cube Not-Chick'n bouillon cube
1/2 cup of nutritional yeast ( optional, but oh-so-good )
1 bay leaf
several sprigs fresh thyme, or about 1/2 teaspoon dried thyme
salt and pepper to taste
4 cups water
1/2 cup unsweetened canned coconut milk
Throw everything together into one medium pot, bring to a boil and cook until all the veggies are soft, about 25 minutes. Remove the bay leaf. Carefully pour the soup into a blender and blend till smooth. Return the soup to pot to reheat. Add the coconut milk and heat a little longer. Alternatively, use an immersion blender to thoroughly blend it all, or just go with chunky.