Recipe courtesy of Josephina Restaurant
Save Recipe Print
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Roasted Butternut Squash

Recipe courtesy of Robin Miller

Roasted Butternut Squash

Recipe courtesy of Ina Garten

Butternut Squash Soup

Recipe courtesy of Food Network Kitchen

Caramelized Butternut Squash

Recipe courtesy of Ina Garten

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Roasted Butternut Squash Soup

Recipe courtesy of Michael Chiarello

Browse Reviews By Keyword

          Latest Stories