2 butternut squash
4 ounces maple syrup
1 tablespoon canola 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
2 cups soy milk
Parsley for garnish
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.
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