Roasted Butternut Squash Soup Recipe

Name: Roasted Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 butternut squash; 4 ounces maple syrup; salt; pepper; cinnamon; 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 12 quarts water; ¼ teaspoon nutmeg; ½ teaspoon cinnamon; salt; pepper; 2 cups soymilk

Servings: persons

2 butternut squash
4 ounces maple syrup
salt
pepper
cinnamon
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 12 quarts water
¼ teaspoon nutmeg
½ teaspoon cinnamon
salt
pepper
2 cups soymilk

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
Peel skin off squash.
4
Soup: Heat canola oil, add onion, leek and garlic and saute for 5 to 7 minutes until onion is translucent.
5
Add sweet potatoes and thyme and stir.
6
Add the roasted squash meat and stir.
7
Add wine, water, nutmeg and cinnamon.
8
Season with salt and pepper.
9
Bring to a boil.
10
Reduce heat and simmer for 20 to 25 minutes until vegetables are soft.
11
Puree in food processor until smooth.
12
Put soup back into pot and whisk in soy milk and remaining maple syrup.
13
Pour into serving bowls and garnish with toasted pumpkin seeds and chopped parsley.

701

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 butternut squash, 4 ounces maple syrup, salt, pepper, and more.

Yes, Roasted Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Butternut Squash Soup

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