1) Cut acorn squashes in half and remove seeds and shuck corn cobs. Place them into a 375 degree Fahrenheit oven on baking sheet.
2) Peel and seed butternut squash* and cut up into small chunks. Cut potato into cubes. Cut up onion into small pieces and cook with the oil on medium heat until they begin to turn translucent. Add squash, potato, garlic, and cook stirring often for about three minutes.
3) Add about four or five cups of water and bring to a light boil. Turn down the heat and keep simmering for about ten minutes.
4) Check the acorn squash. If it is getting soft, remove it from the oven and let it cool down enough to touch it. Then scoop out the inside and mash it and put it into the soup pot. Check the corn at this time too. If it is getting toasty, remove it this point and allow it to begin cooling.
5) Add the cinnamon, nutmeg, chili powder and salt. Add the jalapeno and a half a cup (or more) of chopped cilantro. Note: it is very important to be careful of your hands when seeding a jalapeno. They can burn your skin. Try to touch it as little as possible - use a spoon! And wash your hands extra carefully after, getting hot pepper in your eyes is the worst!
6) Continue to let the soup simmer. Remove the corn from the oven and let it cool enough to touch and then remove the kernels and put them into the pot. You can always hold the corn "handle" with a cloth as I like to do, as I am generally impatient. The soup should be looking thickish at this point. You can add the Braggs if you're using. A few good squirts is good. Add the syrup, if desired.
Try garnishing with one of the following: a sprig of cilantro, a spoon of fresh salsa, a dash of chili powder, or a dollop of vegan sour cream. It is also very pretty on its own :)
* You may want to roast the butternut squash too, this will give a less chunky soup which can be nice sometimes.
Source of recipe: I make variations on squash soup a lot. I was dreaming of jalapeno cornbread and made this soup.