Maple Butternut Squash + Apple Soup Recipe

Name: Maple Butternut Squash + Apple Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Medium Butternut Squash, Split In Half And Seeds Removed; 3 teaspoons Olive Oil, Divided; 1 Large Apple, Peeled, Cored, And Chopped; 1 cup Chopped Carrots; 1 whole Large Yellow Onion, Chopped; 1 teaspoon Ground Cinnamon; 3 cups Low-sodium Chicken Broth, Plus More To Thin If Necessary; 1 cup Non-fat Milk; 2 Tablespoons Pure Maple Syrup, Plus More To Taste; 1/2 teaspoons Salt, Plus More To Taste; Pepper To Taste

Servings: persons

2 Medium Butternut Squash, Split In Half And Seeds Removed
3 teaspoons Olive Oil, Divided
1 Large Apple, Peeled, Cored, And Chopped
1 cup Chopped Carrots
1 whole Large Yellow Onion, Chopped
1 teaspoon Ground Cinnamon
3 cups Low-sodium Chicken Broth, Plus More To Thin If Necessary
1 cup Non-fat Milk
2 Tablespoons Pure Maple Syrup, Plus More To Taste
1/2 teaspoons Salt, Plus More To Taste
Pepper To Taste

1
Preheat oven to 425 F. Drizzle 1 teaspoon of olive oil over each squash half (or spray with olive oil cooking spray). Sprinkle with a bit of salt and pepper and place squash face side down on a rimmed baking sheet. Roast for 50 minutes to 1 hour or until squash is fork tender. Remove pan from the oven and cool for 10 minutes.
2
Heat 1 teaspoon of olive oil or butter in a Dutch oven or large saucepan over medium-high heat. Add apples, carrots and onions and saute for 10 minutes or until apples begin to cook and onions become translucent. Next add cinnamon and stir again. Remove from heat for a moment.
3
Once the squash is cool enough to handle, scoop out the roasted squash and add it to the Dutch oven. Discard the peel. Next add the chicken broth and bring the mixture to a boil. Cover, reduce heat, and simmer for 20 minutes longer. Remove from heat and stir in milk, maple syrup and a pinch of salt.
4
Place 1/2 of the squash mixture in a blender. Blend until smooth, put it into a bowl and then add the other half of the mixture to the blender and blend it. Return all of it to the Dutch oven. Add additional chicken broth or water to thin to desired consistency. Heat it through, adjust seasonings and season with salt and pepper.
5
Serve with toast, or glaze the top of each bowl with a bit of brown butter.

725

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Medium Butternut Squash, Split In Half And Seeds Removed, 3 teaspoons Olive Oil, Divided, 1 Large Apple, Peeled, Cored, And Chopped, 1 cup Chopped Carrots, and more.

Yes, Maple Butternut Squash + Apple Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Maple Butternut Squash + Apple Soup

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