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Maple Squash Soup

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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. 

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.

Nutritional Facts
Servings4
Calories Per Serving230
Total Fat4g6%
Sugar20gN/A
Saturated0.6g2.9%
Protein3g7%
Carbs51g17%
Vitamin A1341µg100%
Vitamin B60.5mg23.5%
Vitamin C56mg94%
Vitamin E4mg21%
Vitamin K13µg16%
Calcium172mg17%
Fiber8g31%
Folate (food)76µgN/A
Folate equivalent (total)75µg19%
Iron2mg13%
Magnesium100mg25%
Monounsaturated3gN/A
Niacin (B3)3mg16%
Phosphorus104mg15%
Polyunsaturated0.5gN/A
Potassium1054mg30%
Riboflavin (B2)0.3mg15.9%
Sodium1336mg56%
Sugars, added9gN/A
Thiamin (B1)0.3mg19.3%
Zinc0.8mg5.1%