Roasted Butternut Squash Soup

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Ready In:
1hr 50mins
Ingredients:
18
Yields:
1 batch
Serves:
6
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ingredients

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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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Reviews

  1. We tried it and liked it. I cut back a bit on the maple syrup and added a little extra garlic. This is an inherently delicate tasting soup, not one with a sharp taste or bite. Try a spicey black bean soup if that's what you prefer.
     
  2. This recipe ended up tasting bland and was a waste of my time, we disliked it so much that we're not even going to serve it to our Thanksgiving guests!
     
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