Making a creamy squash soup is quite easy because roasted squash yields a tender, flavorful and thick consistency, which here only needs unsweetened almond milk and spices to make it a meal.
Preheat the oven to 400 degrees F. Prepare a large rimmed baking sheet with parchment paper.
Rub the squash with the olive oil to cover the entire surface and use a fork to poke holes in the skin. Place the squash on the prepared baking sheet and roast for 1 hour or until the squash is tender when you press on it with your hands.
Remove from the oven and use a sharp knife to slice the squash in half. Set aside to cool for 10 minutes then use a spoon to discard the seeds.
Scoop the squash flesh into a high speed blender along with the almond milk, water and spices. Puree until very creamy. Season to taste as needed. Garnish with oregano and serve warm.
Store leftovers in a sealed container in the refrigerator for up to 4 days or in the freezer for up to 2 months.