Recipe Archives->Vegetarian->Squash Soup

Roasted Butternut Squash Soup
Serves: 4 to 6

2 butternut squash
4 ounces maple syrup  
Salt
Pepper
Cinnamon
1 tablespoon canola oil
1 medium-sized white onion, medium dice
1 leek, white part only, medium dice
3 cloves garlic, 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
White pepper
2 cups soy milk

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.
 
Heat canola oil, add onion, leek and garlic and sauti for 5 to 7
minutes until onion is translucent. Add sweet potatoes and thyme
and stir. Add the roasted squash meat (not skin) 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.
 

Printable version: squash-soup.txt.