Maple Squash Soup

Try this Maple Squash Soup recipe
Vermont: Maple Squash Soup

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It is probably no surprise that Vermont is the largest producer of maple syrup in the U.S., which is why we chose a soup that prominently features this sweet syrup. 

4
Servings
230
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Tablespoon olive oil
  • 2 medium butternut squash, diced
  • 1 onion, diced
  • 1 tart apple, like granny smith, peeled and diced
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 1 Teaspoon thyme, minced
  • 1 Teaspoon ground cinnamon
  • 4 Cups vegetable stock
  • 3 Tablespoons maple syrup

Directions

In a large pot, heat the olive oil over medium-low. Add the butternut squash, onion, apple, and garlic. Stir, and season with salt and pepper. Sauté for about 15 minutes or until the vegetables are soft. Add the thyme and cinnamon, and cook for 2 more minutes. Add the stock, and cook until the butternut squash is cooked through, about 20 minutes. Transfer the solids to a blender (you may need to work in batches). Add the liquid a little at a time until you reach your desired consistency. Soup should be creamy, but not too thick. Return the pureed soup to the pot. Heat the soup to warm through. Then, ladle the soup into bowl, and garnish with the maple syrup.

Maple Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Maple Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Nutritional Facts

Total Fat
4g
6%
Sugar
20g
N/A
Saturated Fat
0.6g
2.9%
Protein
3g
7%
Carbs
51g
17%
Vitamin A
1341µg
100%
Vitamin B6
0.5mg
23.5%
Vitamin C
56mg
94%
Vitamin E
4mg
21%
Vitamin K
13µg
16%
Calcium
172mg
17%
Fiber
8g
31%
Folate (food)
76µg
N/A
Folate equivalent (total)
75µg
19%
Iron
2mg
13%
Magnesium
100mg
25%
Monounsaturated
3g
N/A
Niacin (B3)
3mg
16%
Phosphorus
104mg
15%
Polyunsaturated
0.5g
N/A
Potassium
1054mg
30%
Riboflavin (B2)
0.3mg
15.9%
Sodium
1336mg
56%
Sugars, added
9g
N/A
Thiamin (B1)
0.3mg
19.3%
Zinc
0.8mg
5.1%