Roasted Butternut Squash Soup

READY IN: 1hr 50mins
Recipe by Candie Yoder

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Top Review by Chef Wanabe Gourmet

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.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Add the roasted squash meat and stir.
  4. Add wine, water, nutmeg and cinnamon.
  5. Season with salt and pepper.
  6. Bring to a boil.
  7. Reduce heat and simmer for 20 to 25 minutes until vegetables are soft. Puree in food processor until smooth.
  8. Put soup back into pot and whisk in soy milk and remaining maple syrup.
  9. Pour into serving bowls and garnish with toasted pumpkin seeds and chopped parsley.

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