Roasted Butternut Squash Soup

• 2 butternut squash
• 4 ounces maple syrup
• salt
• pepper
• cinnamon
• 1 tablespoon canola oil
• 1 medium white onion, medium dice
• 1 leek, medium dice (white part only)
• 3 garlic cloves, sliced
• 2 sweet potatoes, peeled and diced
• 1 sprig thyme
• 1 cup sherry wine
• 1 12 quarts water
• 14 teaspoon nutmeg
• 12 teaspoon cinnamon
• salt
• pepper
• 2 cups soymilk

1. Roasted squash: Split squash in half lengthwise, remove seeds, brush with maple syrup and sprinkle with a little salt, pepper and cinnamon.
2. Roast covered for 1 hour at 375 degrees or until soft.
3. Peel skin off squash.
4. Soup: Heat canola oil, add onion, leek and garlic and saute for 5 to 7 minutes until onion is translucent.
5. Add sweet potatoes and thyme and stir.
6. Add the roasted squash meat and stir.
7. Add wine, water, nutmeg and cinnamon.
8. Season with salt and pepper.
9. Bring to a boil.
10. Reduce heat and simmer for 20 to 25 minutes until vegetables are soft.
11. Puree in food processor until smooth.
12. Put soup back into pot and whisk in soy milk and remaining maple syrup.
13. Pour into serving bowls and garnish with toasted pumpkin seeds and chopped parsley.

butternut squash, maple syrup, salt, pepper, cinnamon, canola oil, white onion, garlic, sweet potatoes, thyme, sherry wine, water, nutmeg, cinnamon, salt, pepper, soymilk

Taken from www.food.com/recipe/roasted-butternut-squash-soup-3297 (may not work)