Maple-Roasted Squash Soup

🍲 Roasted Butternut Squash Soup Recipe 🍁

Total Time: 1 hour and 50 minutes

• Prep Time: 20 minutes
• Cook Time: 1 hour and 30 minutes

Description:
Indulge in the warmth and comforting flavors of this delightful Roasted Butternut Squash Soup, a creation from lovewithrecipes.com. This vegan marvel, with its aromatic blend of ingredients, promises a burst of seasonal goodness in every spoonful.

Ingredients:

• 2 butternut squash, halved
• 4 tablespoons maple syrup (divided)
• Salt and pepper to taste
• 1/2 teaspoon cinnamon
• 2 tablespoons canola oil
• 1 leek, chopped
• 4 garlic cloves, minced
• 1 sweet potato, diced
• 1 teaspoon thyme
• 3 tablespoons sherry wine
• 2 cups water
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• Salt and pepper to taste
• 2 cups soymilk

Nutritional Information (Per Serving):

• Calories: 378.8
• Fat: 4.3g
• Saturated Fat: 0.5g
• Cholesterol: 0mg
• Sodium: 95.9mg
• Carbohydrates: 77.7g
• Fiber: 10.1g
• Sugar: 27.8g
• Protein: 7.7g

Aggregated Rating: ⭐⭐⭐⭐ (4/5)
Review Count: 2

Instructions:

1. Roasted Squash:

   • Split the butternut squash in half lengthwise, removing the seeds.
   • Brush the squash with 2 tablespoons of maple syrup and sprinkle with a pinch of salt, pepper, and cinnamon.
   • Roast the squash covered for 1 hour at 375 degrees or until soft.
   • Peel the skin off the roasted squash.

2. Soup Base:

   • In a pot, heat canola oil over medium heat.
   • Add chopped onion, leek, and garlic. Sauté for 5 to 7 minutes until the onion turns translucent.
   • Add diced sweet potatoes and thyme, stirring to combine.

3. Assemble the Soup:

   • Incorporate the roasted squash meat into the pot, stirring to blend the flavors.
   • Pour in sherry wine, water, nutmeg, and cinnamon.
   • Season the mixture with salt and pepper to your taste.
   • Bring the pot to a gentle boil.

4. Simmer and Puree:

   • Reduce the heat to low and simmer for 20 to 25 minutes, allowing the vegetables to soften.
   • Transfer the soup to a food processor and puree until smooth.

5. Final Touch:

   • Return the smooth soup to the pot.
   • Whisk in soymilk and the remaining 2 tablespoons of maple syrup.
   • Allow the soup to simmer, ensuring all the flavors meld into a harmonious blend.

6. Serve and Garnish:

   • Ladle the soup into serving bowls.
   • Garnish each bowl with toasted pumpkin seeds and a sprinkle of chopped parsley.

Enjoy this Vegan Roasted Butternut Squash Soup, a wholesome creation that captures the essence of fall in every spoonful! 🍂✨