Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Yield: 4.0
Ingredients: 2.0 Butternut Squash; 4.0 ounce Maple Syrup; Salt; Pepper; Cinnamon; 1.0 tablespoon Canola Oil; 1.0 Medium Sized White Onion Medium Dice; 1.0 Leek White Part Only Medium Dice; 3.0 clove Garlic Sliced; 2.0 Sweet Potatoes Peeled And Diced; 1.0 sprig Thyme; 1.0 cup Sherry Wine; 1.5 quart Water; 0.25 teaspoon Nutmeg; 0.5 teaspoon Cinnamon; Salt; White Pepper; 2.0 cup Soy Milk

Roasted Butternut Squash Soup — a community recipe on Potlikkr.

🍽 Serves 4.0

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Ingredients

2.0 Butternut Squash
4.0 oz Maple Syrup
Salt
Pepper

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Method (preview)

1
Split squash in half lengthwise, remove seeds, brush with maple
2
syrup and sprinkle with a little salt, pepper and cinnamon. Roast

covered for 1 hour at 375 degrees or until soft.

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