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
- Roast or steam squash.
- 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.
- Garnish with toasted walnuts or pecans, if desired.
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
Cook the garlic first! Otherwise, it’s great if you’re looking for a sweet warmish soup.
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.
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.
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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