This delightful vegan soup is perfect for the cooler autumn evenings. It is made with roasted butternut squash, sweet potatoes, white onions, garlic, leeks and a hint of cinnamon and nutmeg. This soup is topped with toasted pumpkin seeds and chopped parsley, making it a delicious and nutritious meal that is sure to please the whole family.
Ingredients used:
For 4 people
- 2 - Butternut squash
- 4 ounce - Maple syrup
- Salt
- Pepper
- Cinnamon
- 1 tablespoon - Canola oil
- 1 medium - White onions
- 1 - Leek
- 3 clove - Garlic
- 2 - Sweet potatoes
- 1 sprig - Thyme
- 1 cup - Sherry
- 1.5 quart - Water
- 0.25 teaspoon - Nutmeg
- 0.5 teaspoon - Cinnamon
- Salt
- White pepper
- 2 cup - Soy milk
Recipe steps:
- Split the butternut squash in half lengthwise and remove the seeds. Brush with maple syrup and sprinkle with a little salt, pepper and cinnamon. Roast covered for 1 hour at 375 degrees F or until soft.
- Heat the canola oil in a pot, add the onion, leek and garlic and saute for 5 to 7 minutes until the onion is translucent. Add the sweet potatoes and thyme and stir.
- Add the roasted squash meat (not skin) and stir. Pour in the sherry, water, nutmeg and cinnamon. Season with salt and pepper and bring to a boil. Reduce the heat and simmer for 20 to 25 minutes until the vegetables are soft.
- Puree the soup in a food processor until smooth and pour the soup back into the pot. Whisk in the soy milk and the remaining maple syrup. Pour into serving bowls and garnish with toasted pumpkin seeds and chopped parsley.
This soup is a delicious, nutritious, and vegan friendly meal that is sure to be a hit with even the pickiest of eaters. Serve it with a crisp side salad or some crusty bread for a complete meal. Enjoy!
