- Prep time 20 minutes
- Total time 1 hour
- Portion size 12 servings
Ingredients
Method
Preheat oven to 400°F. In large bowl, mix together squash, garlic, sweet potatoes, onions, 4 tbsp oil, thyme, salt and pepper. Spread mixture onto 2 parchment paper-lined baking sheets. Bake until vegetables are tender, tossing halfway through, about 30 minutes.
In large saucepan, heat remaining oil over medium heat; cook squash mixture, stirring often, for about 5 minutes or until browned. Add broth; bring to boil. Reduce heat; simmer for 5 minutes. Remove from heat; stir in soy cream and lemon juice. Transfer to food processor; pulse until soup is blended. (Make-ahead: Can be refrigerated for up to 2 days or frozen for up to 1 month. Reheat over medium-low heat, stirring often, for 15 minutes.) Pour soup into bowls or teacups. Top each serving with spoonful of Chimichurri Garnish; swirl lightly with knife tip.
Chimichurri Garnish
In food processor, pulse 4 garlic cloves until finely chopped. Add 1⁄2 cup fresh parsley and 1⁄4 cup cilantro; chop finely. Add 1 cup oil in thin, steady stream until smooth. Add 1⁄4 cup lemon juice, 2 tsp each dried oregano and hot pepper flakes, and 1 tsp salt. (Make-ahead: Can be refrigerated for up to 2 weeks.) Makes about 1 1⁄2 cups.
Nutritional facts PER SERVING: about
- Iron 0.8 mg
- Fibre 3 g
- Sodium 185 mg
- Sugars 5 g
- Protein 2 g
- Calories 250
- Total fat 19 g
- Saturated fat 3 g
- Total carbohydrate 18 g
