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LOCATION: Recipes >> Soups >> Squash 17

Print this Recipe    Squash 17

Roasted Butternut Squash Soup
Serves: 4 to 6

2 butternut squash
4 ounces maple syrup
Salt
Pepper
Cinnamon
1 tablespoon oil
1 medium-sized white onion, medium dice
1 leek, white part only, medium dice
3 cloves garlic, 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
Salt
White pepper
2 cups milk

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.

Heat 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 milk and remaining maple syrup. Pour into serving
bowls and garnish with toasted pumpkin seeds and chopped parsley.

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