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. Peel skin off squash.
- 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 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 872.39 Kcal (3653 kJ) | ||
| Calories from fat | 54.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.01g | 9% | |
|---|---|---|---|
| Sodium | 119.43mg | 5% | |
| Potassium | 790.4mg | 17% | |
| Total Carbs | 88.78g | 30% | |
| Sugars | 35.06g | 140% | |
| Dietary Fiber | 4.59g | 18% | |
| Protein | 9.45g | 19% | |
| Vitamin C | 23.7mg | 40% | |
| Vitamin A | 1.4mg | 45% | |
| Iron | 1.9mg | 10% | |
| Calcium | 174.9mg | 17% | |
| Amount Per 100 g | |||
| Calories | 115.57 Kcal (484 kJ) | ||
| Calories from fat | 7.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.8g | 9% | |
|---|---|---|---|
| Sodium | 15.82mg | 5% | |
| Potassium | 104.71mg | 17% | |
| Total Carbs | 11.76g | 30% | |
| Sugars | 4.64g | 140% | |
| Dietary Fiber | 0.61g | 18% | |
| Protein | 1.25g | 19% | |
| Vitamin C | 3.1mg | 40% | |
| Vitamin A | 0.2mg | 45% | |
| Iron | 0.2mg | 10% | |
| Calcium | 23.2mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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