Ingredients
1 butternut squash, peeled and chopped (about 2 lb/1 kg)
2 tsp canola oil
1 tbsp pure maple syrup
2 tsp chopped fresh thyme
1 clove garlic, minced
1/4 tsp fresh ground pepper
3 cups sodium reduced vegetable broth
1 small red bell pepper, diced
2 tbsp chopped fresh parsley
Directions
1. In a large bowl, toss squash with maple syrup, oil, thyme, garlic and pepper. Spread onto parchment paper lined baking sheet. Roast in 400° F (200° C) oven for about 25 minutes or until tender and golden.
2. Scrape squash into soup pot and add broth. Bring to a simmer and puree soup with immersion blender until smooth. Alternatively, puree in batches in blender. Stir in red pepper and parsley and simmer for 5 minutes to heat through
