Maple Squash Soup Recipe

5 1
Maple Squash Soup Recipe
Maple Squash Soup Recipe photo by Taste of Home
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Maple Squash Soup Recipe

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5 1
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 30 min.

Ingredients

  • 4 medium butternut squash (about 2-1/4 pounds each)
  • 4 teaspoons plus 1/2 cup butter or margarine, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups chopped onions
  • 1 medium leek, 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

Directions

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. 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. Bake at 350° for 15-20 minutes or until butter is melted and squash is heated through. In a soup kettle, saute 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. 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 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 each: 204 calories, 9g fat (6g saturated fat), 24mg cholesterol, 345mg sodium, 31g carbohydrate (22g sugars, 3g fiber), 2g protein.

  • 4 medium butternut squash (about 2-1/4 pounds each)
  • 4 teaspoons plus 1/2 cup butter or margarine, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups chopped onions
  • 1 medium leek, 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. 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. Bake at 350° for 15-20 minutes or until butter is melted and squash is heated through. In a soup kettle, saute 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. 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 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

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