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Roasted Butternut Squash Soup

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Roasted and spiced butternut squash and yam combine in a bright, velvety soup that evokes the warmth of the hearth. It's also easy to digest and is loaded with complex carbohydrates and antioxidant carotenoids.

Roasted and spiced butternut squash and yam combine in a bright, velvety soup that evokes the warmth of the hearth. It's also easy to digest and is loaded with complex carbohydrates and antioxidant carotenoids.

2 medium butternut squash, peeled, seeded and cut in big chunks
2 small yams, peeled and cut in big chunks
2 Tbsp (30 ml) + 3 Tbsp (45 ml) cold butter
2 Tbsp (30 ml) maple syrup
2 pieces star anise
2 pieces cardamom
1 small red onion, cut in chunks
1 Tbsp (15 ml) extra-virgin olive oil
4 cups (1 l) vegetable stock or filtered water
Pinch nutmeg
Pinch cloves
Pinch cinnamon
Sea salt or vegetable salt, to taste
1/2 cup (125 ml) whipping cream

Place squash and yam in a baking dish then dot with two tablespoons (30 ml) of butter and drizzle with maple syrup. Roast in the oven at 375°F (190°C) for 15 to 20 minutes until golden and soft.

Place anise and cardamom in cheesecloth and tie into a spice bag, also called bouquet garni. In a large pot, saut?nion in oil until translucent. Add vegetable stock, nutmeg, cloves, cinnamon, spice bag, salt and roasted squash and yam; simmer for five minutes. Remove spice bag then place soup in a blender and blend with three tablespoons (45 ml) of cold butter to make it creamy. Return to pot, stir in cream and gently heat through.

Source: alive #228, October 2001

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