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1. Cut the squash in half lengthwise and remove and discard the seeds.
2. Brush the inside with maple syrup and sprinkle evenly with cinnamon, salt and pepper.
3. Roast in the oven at 375 degrees for 1 hour, or until soft when pierced with a fork.
4. In a large soup pot, heat the oil.
5. Add the onion, leek and garlic and cook until the onion is translucent, which takes about 5 to 7 minutes.
6. Add the sweet potatoes and thyme and stir to combine.
7. Add the squash and stir to combine.
8. Add the water, wine, nutmeg and cinnamon.
9. Season, to taste, with salt and pepper.
10. Bring the mixture to a boil.
11. Reduce the heat and cook until the vegetables are soft, which takes about 20 to 25 minutes.
12. Puree the mixture in a food processor until smooth.
13. Transfer back to the stove and whisk in the soy milk and remaining maple syrup.
14. Pour into a serving bowl and garnish with chopped parsley and toasted pumpkin seeds.
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