Maple Squash Soup Recipe
Maple Squash Soup Recipe photo by Taste of Home

Maple Squash Soup Recipe

Publisher Photo
This special soup will be sure to impress guest especially served in special squash shells.—Pat Hoffman, Pensacola, Florida
TOTAL TIME: Prep: 25 min. Cook: 30 min.
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Cook: 30 min.
MAKES: 12 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

Nutritional Facts

1 serving (1 each) equals 204 calories, 9 g fat (6 g saturated fat), 24 mg cholesterol, 345 mg sodium, 31 g carbohydrate, 3 g fiber, 2 g protein.

Directions

  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 350° 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. Yield: 3 quarts (4 soup bowls).
Originally published as Maple Squash Soup in Country Woman September/October 2000, p24

Nutritional Facts

1 serving (1 each) equals 204 calories, 9 g fat (6 g saturated fat), 24 mg cholesterol, 345 mg sodium, 31 g carbohydrate, 3 g fiber, 2 g protein.

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