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.
So do we cooked the squash?
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.
I am curious as well about the squash. Does anyone knows the answer????
Hi Marie, yes, the ‘c’ stands for cup.
Can you tell me what the c stands for in the recipe’s is it for cup? Thanks marie
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