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Dinner · Meal Ideas · Soups · Warm Soups · 18 comments · May 13, 2013

Maple and Butternut Squash Soup Recipe

maple and butternut squash soup recipe
Need a quick, hot soup full of autumn taste? This filling soup will warm the soul.

Overview


Total time:  03 M 

Servings:  6

Calories:  100


Ingredients

  • 1/4 tsp. black pepper
  • 1/4 cup brown sugar
  • 3 cups butternut squash peeled and chopped into 1½" pieces
  • 1 stalk celery halved
  • 1 pinch dried thyme
  • 6 cloves garlic
  • 1/2 onion roughly chopped
  • 1/4 cup pure maple syrup
  • 1 1/2 tsp. salt
  • Toasted walnuts or pecans, optional
  • 2 1/2 cups hot water

Nutritional Information

  • Serving Size: 9 fl. oz.
  • Fat: 0g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 593mg
  • Carbohydrates: 25g
  • Fiber: 1g
  • Sugar: 16g
  • Protein: 1g

Instructions

  1. Roast or steam squash.
  2. Add all ingredients to WildSide+ jar in order listed and secure lid. Run on "Soup" or "Hot" or "90" cycle twice or blend on a High speed for 180 seconds.
  3. Garnish with toasted walnuts or pecans, if desired.


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18 comments


  • VAlerie Welsher May 24, 2019

    I only used one clove of garlic and celery seed instead of celery stalk and no brown sugar,I thought it was good but it was better the next day it had thickened up


  • John Nov 12, 2013

    Cook the garlic first! Otherwise, it’s great if you’re looking for a sweet warmish soup.


  • Chisamosa Nov 06, 2013

    Maybe a stupid question but do you cook the squash first? Your other squash soup recipe bakes the squash first but this one doesn’t say.


  • Kelly Dec 06, 2013

    This is REALLY sweet and there is way too much garlic! We made a second batch and eliminated the brown sugar and reduced garlic to 1 clove – the end result was decent and quick.


  • HarpLady Jan 07, 2014

    I’m also interested in the "Do you cook the squash question, as in other squash soups I make (apple is a great addition, as is sweet potato) I do cook all the ingredients. I’m new to Blendtecing …

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