Poke the acorn squash several times with a fork. Divide the chopped peppers, garlic, and onion into 4 equal portions and place them in the well of the squash. If possible, keep the garlic beneath the onions and peppers. Place the squash in a baking dish.
Roast for 45-60 minutes (depending on the size of your squash), or until the squash is very tender.
Once the squash has cooled enough to handle, scoop out the flesh and transfer it to a blender or food processor along with the vegetable filling. Puree until smooth, adding some of the nondairy milk if needed to blend.
Add the puree into a saucepan. Bring to a very gentle boil.
Reduce to a simmer and stir in any remaining nondairy milk, cumin, paprika, optional seasonings, and salt. Add water or broth if a thinner consistency is desired. Cook for 10-15 minutes or until hot throughout. Adjust salt to taste.
Serve with a squeeze of fresh lime juice.
Notes
The larger spicy peppers can vary a lot in their heat level, especially if bought at the farmers' market, so I always recommend tasting a tiny piece of a pepper before using it. If your first pepper or two are very spicy then omit the third one; play it by ear according to your heat preference.Transform this soup into a heartier meal by adding toasted squash seeds, stirring in cooked black beans, and/or serving with rice.