icon-account icon-glass

Due to the impacts of the COVID-19 pandemic on our supply chain, there might be delay in receiving your online order. We apologize for any inconvenience.

Special Diets:
Seasons & Holidays:
maple and butternut squash soup recipe

Maple and Butternut Squash Soup Recipe

Posted on

Need a quick, hot soup full of autumn taste? This filling soup will warm the soul.

Total time:  03 M 
Servings:  6
Calories:  100


  • 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


  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.

More Recipes

Spinach Ice Cream Recipe
Spinach Ice Cream Recipe
Looking for a tasty, guilt-free dessert you and your entire family can enjoy? Our spinach ice cream recipe will do th...
Vanilla Dream Protein Shake
Vanilla Dream Protein Shake
With simple but delicious ingredients, vanilla protein shakes are one of the best ways to kickstart your day. Even th...
Hemp Heart Gomasio Recipe
Hemp Heart Gomasio Recipe
Recipe by Margaret of PaleoGirl99 This traditionally Japanese condiment is delicious sprinkled on vegetables, rice or...

Older Post Newer Post


  • 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

    VAlerie Welsher on

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

    John on

  • 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.

    Chisamosa on

  • 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.

    Kelly on

  • 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 …

    HarpLady on

  • So do we cooked the squash?

    Newbee on

  • I found it pretty tasty. Changes I made: I didn’t have any celery, used a hybrid winter squash, and used 3 large cloves of garlic. I agree with Kelly that the 6 cloves is a lot; I would probably use 2 large cloves next time, or 4 small ones. The sweetness is just right for me. Next time I’d add some grass-fed butter or coconut oil to get some healthy fats, garnish with some goat cheese and have some bread around; that just might have boosted it up a star. It’s a good start, though.

    Daniel Tourigny on

  • I am curious as well about the squash. Does anyone knows the answer????

    Elizabeth on

  • Hi Marie, yes, the ‘c’ stands for cup.

    Blendtec on

  • Can you tell me what the c stands for in the recipe’s is it for cup? Thanks marie

    marie on

  • Yes, eliminate the sugar or cut it in half. Too sweet. Spices to add…. Nutmeg or curry or ground celery seed. Garnish with yogurt and those nuts.

    Gail on

  • Awful! Too liquid and tastes just like garlic and onion. I’m trying to find another recipe online right now before throwing away what I have

    Lola on

  • Just made this and loved it. I cooked the squash first (about 10 minutes in the microwave, until it was soft) and I also fried the onion and garlic in butter. I only used a cup of water, 1 clove of garlic, and 1/2 tsp salt. Generally I go easy on these three ingredients since more can always be added at the end. Ate it with some toast with goat cheese and the toasted nuts, with a little salad. Perfect dinner.

    Corrie on

  • It is best to saute/brown the onions first. I followed the directions, our soup pretty much tastes like onions. It was not good.

    Susan on

  • Ugh. Wish I had read the comments below before making this. Way too much garlic! I would try it again without the garlic or maybe just 1 clove. Or as John mentions – cook the garlic first. But don’t follow the recipe exactly as is!

    PJ on

  • Yes, the squash should be steamed or roasted first.

    Blendtec on

  • No maple used but this was yummy! Side note, um, #1 says cook the squash, which, I mean how else would you get it out of the skin and blend it lol JS. Wow.

    Shauna Carpenter on

  • is this 3 cups of ‘cooked’ butternut squash?

    Bob A2Z on

Leave a comment

Please note, comments must be approved before they are published