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.


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.


  • Newbee

    So do we cooked the squash?

  • Daniel Tourigny

    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.

  • Elizabeth

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

  • Blendtec

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

  • marie

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

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