MAPLE SQUASH SOUP
This special soup will be sure to impress guest especially served in special squash shells.-Pat Hoffman, Pensacola, Florida
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 3 quarts (4 soup bowls).
Number Of Ingredients 11
Steps:
- Pierce neck end of squash in several places with a sharp knife. Microwave, uncovered, on high for 4-5 minutes. Cut squash between neck and bulb. Peel neck and cut into cubes; set aside. , Remove and discard seeds and membrane from bulb, leaving about a 1/2-in. shell; sprinkle with salt and pepper. Place in a foil-lined 13-in. x 9-in. baking pan; top with 4 teaspoons butter. Bake at 350° for 15-20 minutes or until butter is melted and squash is heated through. , In a Dutch oven or soup kettle, saute the onions, leek and celery in remaining butter until tender. Add squash cubes, broth and syrup; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until squash is tender. , In a blender, puree soup in small batches until smooth. Return to the pan. Drizzle additional syrup into squash bowls. Fill with soup; drizzle with additional syrup if desired. Sprinkle with nutmeg. Freeze remaining soup.
Nutrition Facts : Calories 204 calories, Fat 9g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 345mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 3g fiber), Protein 2g protein.
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Riffat Sultan
[email protected]Overall, I thought this soup was just okay. It wasn't bad, but it wasn't anything special either.
Savannah W
[email protected]This soup was a bit too salty for my taste. I would recommend using less salt next time.
Alex Iwanowytsch
[email protected]This soup was a bit too thick for my taste. I would recommend adding more broth or water to thin it out.
Shah More
[email protected]I found this soup to be a bit bland. I would recommend adding more spices to give it more flavor.
Jaam Naeem
[email protected]This soup was a bit too sweet for my taste. I would recommend using less maple syrup next time.
Noman Ahmad
[email protected]I'm not a huge fan of squash, but this soup was really good. The maple syrup added a nice sweetness that balanced out the squash flavor.
Fihaitty Ebra
[email protected]This soup is so easy to make and it's so flavorful. I love that I can use all pantry staples.
Russell Nelson
[email protected]I made this soup for a potluck and it was a huge hit! Everyone loved it.
Afif Hossain Dhrudo
[email protected]This soup is delicious! I love the combination of maple and squash. It's the perfect fall soup.
Kimble Tinkp
[email protected]I've made this soup several times now, and it's always a winner. I love the creamy texture and the sweet and savory flavors. It's the perfect comfort food for a cold day.
Ferdinand Molano
[email protected]This soup is so easy to make and it's always a hit with my family and friends. I love that I can use frozen squash, which makes it a great recipe for busy weeknights.
Riyaz Desai
[email protected]I love butternut squash soup, and this recipe is one of my favorites. The maple syrup adds a subtle sweetness that really complements the squash. I also like to add a bit of cayenne pepper to give it a little kick.
Saqib mangi
[email protected]I made this soup for my family last night, and they all loved it! Even my picky eater son ate two bowls. The soup was easy to make, and it was ready in less than an hour. I will definitely be making this soup again.
Excavator Oparetor
[email protected]This soup was absolutely delicious! The flavors of the maple and squash were perfectly balanced, and the texture was creamy and smooth. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this soup again and again!