Prep 20 mins
Cook 1 hr 30 mins
- 2 butternut squash
- 4 ounces maple syrup
- 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
- 2 cups soymilk
- 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.
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.
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!