Dinner · Meal Ideas · Soups · Warm Soups · 18 comments ·

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.

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

  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.

18 comments

  • Blendtec

    Yes, the squash should be steamed or roasted first.

  • Shauna Carpenter

    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.

  • Bob A2Z

    is this 3 cups of ‘cooked’ butternut squash?

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