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