Tag Archive | leek

Roasted Squash Soup

A perfect seasonal Veg to cook with during Fall.

  • 2 acorn squash, halved and seeded
  • 1 cup peeled and chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped onions
  • 1/2 cup chopped leeks (white and pale green parts only)
  • 1/4 cup maple syrup (I used organic)
  • 1 tablespoon extra virgin olive oil
  • 3 cups veggie stock
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup half and half (or Soy Milk to keep it Vegan)
  • Salt (to taste)
  • Heat oven to 450.  Lay squash face up in (approx) 1 inch of water in a baking dish.  Bake for 45 minutes (or until soft.)  Remove from baking dish and spoon out the pulp into a large bowl,  blend until smooth.
  • Over a medium heat in a large saucepan add olive oil, then the carrots, celery, onions & leeks. Cook until they begin to soften; then add the stock, squash, cinnamon and nutmeg.  Simmer, covered for 40 minutes.  Stir in the maple syrup and half and half (or soy milk) then simmer, uncovered for another 5 minutes.  Blend until smooth, add salt & pepper to taste.
  • Total cooking time  1hr 40mins

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