Roasted Butternut Squash Soup
Serves: 4
Lilian Bahringer
1 January 1970
Based on User reviews:
41
Spice
54
Sweetness
56
Sourness
40
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
110 g
Maple Syrup1
Salt1
Pepper1 tsp
Cinnamon1 tbsp
Canola Oil1 medium
White Onion (medium dice)3 cloves
Garlic (sliced)1 sprig
Thyme1.5 quarts
Water1 tsp
Nutmeg2 cups
Soy MilkDirections:
1
Roasted squash: Split squash in half lengthwise, remove seeds, brush with maple syrup and sprinkle with a little salt, pepper and cinnamon
2
Roast covered for 1 hour at 375 degrees or until soft
3
Soup: Heat canola oil, add onion, leek and garlic and saute for 5 to 7 minutes until onion is translucent
4
Add sweet potatoes and thyme and stir
5
Add the roasted squash meat (not skin) and stir
6
Add wine, water, nutmeg and cinnamon
7
Season with salt and pepper
8
Bring to a boil
9
Reduce heat and simmer for 20 to 25 minutes until vegetables are soft
10
Puree in food processor until smooth
11
Put soup back into pot and whisk in soy milk and remaining maple syrup
12
Pour into serving bowls and garnish with toasted pumpkin seeds and chopped parsley