Best Maple Butternut Squash Soup Recipes

BUTTERNUT SQUASH SOUP WITH GINGER AND MAPLE SYRUP

Steps:

• Cut and peel butternut squash into 1 inch cubes then cook in a steamer basket in a medium size saucepan until tender. Set aside to cool.
• Puree steamed squash in a blender or food processor until smooth and free of lumps.
• Pour the puree into a larger saucepan and add the 2 Cups of chicken broth and stir until creamy and smooth. Add the minced ginger and maple syrup and bring to a boil for 3 minutes and then simmer until flavors have blended together.
• Pour into serving bowls and have with your favorite snack crackers or a sandwich.

BUTTERNUT SQUASH SOUP WITH MAPLE

Steps:

• Melt butter in a thick bottom pot over medium heat.
• Saute onions, apples and squash 15 minutes, stirring.
• Add apple juice and cook until liquid reduces by 1/2.
• Add chicken stock and 1/4 cup maple syrup.
• Reducing heat to low, simmer until squash is tender, stirring occasionally (about 30 minutes).
• Cool for about 10 minutes.
• Working in batches, place mixture in blender or food processor and blend until smooth.
• Return each batch to pot.
• Simmer on low heat.
• Heat cream slowly in a separate pot and slowly whisk into the soup.
• Add lime juice, remaining maple syrup and season to taste with salt and pepper.
• Serve with a dollop of butter on top.

SLOW-COOKER MAPLE BUTTERNUT SQUASH SOUP

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix squash, apple, onion, cinnamon, nutmeg, salt and pepper. Pour broth over vegetable mixture.
• Cover; cook on Low heat setting 7 to 8 hours (or on High heat setting 3 hours 30 minutes to 4 hours).
• Pour about 3 cups of the soup mixture into blender. Cover; blend until smooth. Pour into 8-cup measuring cup or heat-proof pitcher. Blend remaining soup mixture in 2 more batches; pour into measuring cup. Pour pureed soup back into slow cooker. Stir in half-and-half and syrup.
• If needed, increase heat setting to High; cover and cook about 15 minutes longer or unto hot. Top each serving with yogurt; sprinkle with chives.

MAPLE BUTTERNUT SQUASH SOUP

Steps:

• To prepare the butternut squash Preheat the oven to 350 degrees. Line a baking pan with 2 inch sides with foil. Cut the squash in half and remove the seeds with a spoon. Place the squash, flesh side down, in the prepared pan. Pour hot water into the pan. You should have about 1 1/2 inches of water in the pan. Bake squash until a paring knife easily goes through the flesh. About 1 to 1 1/4 hrs. When done, remove pan from oven and let squash cool for 30 minutes or until cool enough to handle. Scoop out the meat from each squash and place in a large bowl. Set aside . Melt butter in large soup pot. When melted, add the chopped onion. Saute, stirring occasionally, until translucent. Add the flour and stir constantly for several minutes to cook the flour. This is the soup's "roux" Add the stock, milk, cream/half and half, maple syrup, salt, pepper and pinch of cayenne pepper. Add the cooked squash. Simmer on low until the squash is very soft and the soup begins to thicken - about 1 hour. Stir off and on to make sure heat it not too high and bottom is burning. When squash is very soft and soup is thickened, remove from heat& puree.(1) in a food processor or (2) directly in the pot with a immersion blender. This must be done in batches. The food processor method will make a slightly smoother soup. Taste soup for seasoning. If needed, add more salt and pepper. If the soup seems too thick, simply add a little more milk or stock. Ladle the soup into soup bowls and decorate with toasted chopped pecans. To toast the pecans, place chopped pecans on a baking sheet and toast in a 325 degree oven for about 5 to 6 minutes to until fragrant and lightly toasted. Store in an airtight container at room temperature

OAKLEY'S BUTTERNUT SQUASH AND MAPLE SOUP

Steps:

• grill squash until tender. Combine squash and all remaining ingredients in a stock pot and simmer until potatoes are tender, about 30 min. Puree in a blender until smooth and strain through a fine sieve. Adjust seasonings and consistency of soup with additional cream, or chicken stock and salt and pepper to taste.