Maple Squash Soup Recipe

Name: Maple Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium butternut squash (about 2-1/4 pounds each); 4 teaspoons plus 1/2 cup butter, divided; 1/2 teaspoon salt; 1/4 teaspoon pepper; 3 cups chopped onions; 1 medium leek (white portion only), chopped; 1 celery rib, chopped; 3 cans (14-1/2 ounces each) vegetable or chicken broth; 1 cup maple syrup; Additional maple syrup; 1/4 teaspoon ground nutmeg

Servings: persons

4 medium butternut squash (about 2-1/4 pounds each)
4 teaspoons plus 1/2 cup butter, divided
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups chopped onions
1 medium leek (white portion only), chopped
1 celery rib, chopped
3 cans (14-1/2 ounces each) vegetable or chicken broth
1 cup maple syrup
Additional maple syrup
1/4 teaspoon ground nutmeg

1
Pierce neck end of squash in several places with a sharp knife. Microwave, uncovered, on high for 4-5 minutes. Cut squash between neck and bulb. Peel neck and cut into cubes; set aside.
2
Remove and discard seeds and membrane from bulb, leaving about a 1/2-in. shell; sprinkle with salt and pepper. Place in a foil-lined 13-in. x 9-in. baking pan; top with 4 teaspoons butter. Bake at 350u00b0 for 15-20 minutes or until butter is melted and squash is heated through.
3
In a Dutch oven or soup kettle, saute the onions, leek and celery in remaining butter until tender. Add squash cubes, broth and syrup; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until squash is tender.
4
In a blender, puree soup in small batches until smooth. Return to the pan. Drizzle additional syrup into squash bowls. Fill with soup; drizzle with additional syrup if desired. Sprinkle with nutmeg. Freeze remaining soup.

1337

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: 4 medium butternut squash (about 2-1/4 pounds each), 4 teaspoons plus 1/2 cup butter, divided, 1/2 teaspoon salt, 1/4 teaspoon pepper, and more.

Yes, Maple Squash 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 Squash Soup

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