Roasted Butternut Squash Soup
- Ready In:
- 1hr 50mins
- Ingredients:
- 18
- Yields:
-
1 batch
- Serves:
- 6
ingredients
- 2 butternut squash
- 4 ounces maple syrup
- salt
- pepper
- cinnamon
- 1 tablespoon canola oil
- 1 medium white onion, medium dice
- 1 leek, medium dice (white part only)
- 3 garlic cloves, sliced
- 2 sweet potatoes, peeled and diced
- 1 sprig thyme
- 1 cup sherry wine
- 1 1⁄2 quarts water
- 1⁄4 teaspoon nutmeg
- 1⁄2 teaspoon cinnamon
- salt
- pepper
- 2 cups soymilk
directions
- Roasted squash: Split squash in half lengthwise, remove seeds, brush with maple syrup and sprinkle with a little salt, pepper and cinnamon. Roast covered for 1 hour at 375 degrees or until soft. Peel skin off squash.
- Soup: Heat canola oil, add onion, leek and garlic and saute for 5 to 7 minutes until onion is translucent. Add sweet potatoes and thyme and stir.
- Add the roasted squash meat and stir.
- Add wine, water, nutmeg and cinnamon.
- Season with salt and pepper.
- Bring to a boil.
- Reduce heat and simmer for 20 to 25 minutes until vegetables are soft. Puree in food processor until smooth.
- Put soup back into pot and whisk in soy milk and remaining maple syrup.
- Pour into serving bowls and garnish with toasted pumpkin seeds and chopped parsley.
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