Roasted Butternut Squash Soup

Recipe Ingredients

2		Butternut squash
4 oz	113g	Maple syrup
		Salt - to taste
		Freshly-ground black pepper - to taste
		Cinnamon - to taste
1 tablespoon	15ml	Canola oil
1 tablespoon	15ml	White onion - medium dice (medium)
1		Leek, white part only - medium dice
3		Garlic cloves - sliced
2		Sweet potatoes - peeled, diced
1		Thyme sprig
1 cup	237ml	Sherry wine
1 1/2		Water
1/4 teaspoon	1.3ml	Nutmeg
1/2 teaspoon	2.5ml	Cinnamon
		Salt - to taste
		Freshly-ground white pepper - to taste
2 cups	474ml	Soy milk
		Toasted pumpkin seeds - for garnish
		Chopped fresh parsley - for garnish

Recipe Instructions

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.

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 (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.

This recipe yields 4 to 6 servings.

Source:
Culinary Cafe (soup archive) at http://www.culinarycafe.com

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