Maple Squash Soup Recipes

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BUTTERNUT SQUASH SOUP WITH MAPLE



Butternut Squash Soup With Maple image

My step-daughter brought this recipe to me. She will not normally eat squash, but she loves this soup. CAUTION!!! Before blending, be sure the soup has cooled slightly or it may pop the top off your blender & make a mess & possibly burn you!

Provided by Krsi Sue

Categories     Apple

Time 1h

Yield 10 serving(s)

Number Of Ingredients 9

3 ounces butter
6 cups butternut squash, peeled, seeded, cut into 1/2-inch pieces
2 cups onions, diced
4 mcintosh apples, cut into 1/2-inch pieces
1 cup apple juice
8 cups chicken broth
1 cup half-and-half
1/2 cup maple syrup
1 lime, juice of

Steps:

  • Melt butter in a thick bottom pot over medium heat.
  • Saute onions, apples and squash 15 minutes, stirring.
  • Add apple juice and cook until liquid reduces by 1/2.
  • Add chicken stock and 1/4 cup maple syrup.
  • Reducing heat to low, simmer until squash is tender, stirring occasionally (about 30 minutes).
  • Cool for about 10 minutes.
  • Working in batches, place mixture in blender or food processor and blend until smooth.
  • Return each batch to pot.
  • Simmer on low heat.
  • Heat cream slowly in a separate pot and slowly whisk into the soup.
  • Add lime juice, remaining maple syrup and season to taste with salt and pepper.
  • Serve with a dollop of butter on top.

Nutrition Facts : Calories 257.7, Fat 11, SaturatedFat 6.5, Cholesterol 27.2, Sodium 676.6, Carbohydrate 36.5, Fiber 3.5, Sugar 21.9, Protein 6

MAPLE SQUASH SOUP



Maple Squash Soup image

This special soup will be sure to impress guest especially served in special squash shells.-Pat Hoffman, Pensacola, Florida

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 3 quarts (4 soup bowls).

Number Of Ingredients 11

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

Steps:

  • 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; top with 4 teaspoons butter. Bake at 350° for 15-20 minutes or until butter is melted and squash is heated through. , 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. , 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.

Nutrition Facts : Calories 204 calories, Fat 9g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 345mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 3g fiber), Protein 2g protein.

BUTTERNUT SQUASH SOUP WITH GINGER AND MAPLE SYRUP



Butternut Squash Soup With Ginger and Maple Syrup image

A tangy soup with the zest of fresh ginger and the sweetness of pure maple syrup combined to make a thick puree that is enough to please any palate for lunch or dinner.

Provided by Slocan cook

Categories     Vegetable

Time 35m

Yield 1 Soup, 4 serving(s)

Number Of Ingredients 4

1 lb butternut squash, cut into 1 inch cubes
2 cups chicken broth
1 tablespoon freshly minced ginger
1/2 cup pure maple syrup

Steps:

  • Cut and peel butternut squash into 1 inch cubes then cook in a steamer basket in a medium size saucepan until tender. Set aside to cool.
  • Puree steamed squash in a blender or food processor until smooth and free of lumps.
  • Pour the puree into a larger saucepan and add the 2 Cups of chicken broth and stir until creamy and smooth. Add the minced ginger and maple syrup and bring to a boil for 3 minutes and then simmer until flavors have blended together.
  • Pour into serving bowls and have with your favorite snack crackers or a sandwich.

MAPLE BUTTERNUT SQUASH



Maple Butternut Squash image

For a simple, yet unique Thanksgiving side dish, try this spicy-sweet squash bake from Rene Powell of Annapolis, Maryland. "You can also substitute spaghetti squash or acorn squash, but butternut is our favorite," says Rene.

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 6

1 medium butternut squash
1 cup maple syrup
2 tablespoons raisins
1 tablespoon butter, melted
1/2 teaspoon ground cardamom
1/2 teaspoon ground allspice

Steps:

  • Cut squash in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1/2 in. of hot water. Microwave, uncovered, on high for 12-14 minutes or until crisp-tender. , Meanwhile, in a small bowl, combine the syrup, raisins, butter, cardamom and allspice; set aside. When squash is cool enough to handle, remove rind and cut into 1-in. pieces. Place in a 13-in. x 9-in. baking dish. Drizzle with syrup mixture. , Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until squash is tender. Serve with a slotted spoon.

Nutrition Facts : Calories 224 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 30mg sodium, Carbohydrate 53g carbohydrate (39g sugars, Fiber 5g fiber), Protein 1g protein.

SLOW-COOKER MAPLE BUTTERNUT SQUASH SOUP



Slow-Cooker Maple Butternut Squash Soup image

Taste the flavors of autumn with squash, apples, maple and spice cooked in a cozy soup.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 7h40m

Yield 8

Number Of Ingredients 12

8 cups cubed peeled seeded butternut squash (about 3 lb)
1 large apple, peeled, chopped
1 large onion, cut into 1-inch pieces
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/8 teaspoon pepper
1 carton (32 oz) Progresso™ chicken broth (4 cups)
1/2 cup half-and-half or milk
1/2 cup real maple syrup
3/4 cup plain yogurt or sour cream
2 tablespoons chopped fresh chives

Steps:

  • Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix squash, apple, onion, cinnamon, nutmeg, salt and pepper. Pour broth over vegetable mixture.
  • Cover; cook on Low heat setting 7 to 8 hours (or on High heat setting 3 hours 30 minutes to 4 hours).
  • Pour about 3 cups of the soup mixture into blender. Cover; blend until smooth. Pour into 8-cup measuring cup or heat-proof pitcher. Blend remaining soup mixture in 2 more batches; pour into measuring cup. Pour pureed soup back into slow cooker. Stir in half-and-half and syrup.
  • If needed, increase heat setting to High; cover and cook about 15 minutes longer or unto hot. Top each serving with yogurt; sprinkle with chives.

Nutrition Facts : Calories 190, Carbohydrate 34 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 22 g, TransFat 0 g

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