Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat a stockpot over medium high heat. add olive oil, onion, carrots, celery, and garlic. saute for 10 minutes. add butternut squash and saute an additional 5 minutes. add the tomatoes, chickpeas, stock, tomato juice, soy sauce, lime juice, ginger, coriander, coconut, and brown sugar. bring to a boil, then reduce heat to medium and simmer for 40 minutes. remove from heat and add the coconut milk, chile pepper, cilantro, salt, and pepper.

Target 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.