Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: 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.

Target recipe: in a large pot or dutch oven, heat the oil over medium heat and saute the onions until they are just beginning to brown, about 5 to 8 minutes. add the garlic, squash and broth. turn the heat down to a gentle simmer, cover, and cook until the vegetables are tender, about 15 to 20 minutes. stir in the spices and beans and let cook another 10 minutes. taste for salt. at this point you can thicken the soup by doing a few pulses with your immersion blender, but it is just as good as is. to serve: ladle soup into individual serving bowl and garnish with chopped avocado and chopped cilantro.