Maple Squash Soup Recipe
I am a new convert to liking squash soup, but it is likely related to our maple syrup being one of the ingredients! I found this recipe to be so easy and delicious that I wanted to share it.
Maple Butternut Squash Soup
I am a new convert to liking squash soup, but it is likely related to our maple syrup being one of the ingredients! I found this recipe to be so easy and delicious that I wanted to share it.
Servings: 4 Bowl
Keywords: Maple Syrup, Soup, Butternut Squash, Finding Home Farms, Easy, Family Meal, Fall
- Prep Time: 20 mins
- Cook Time: 1 hours 20 mins
- Total Time: 1 hours 40 mins
Ingredients
Ingredients
- 2 Butternut Squash (about 3 - 3.5 lbs)
- 4 tbsp Finding Home Farms Maple Sryup
- 1 Large Onion
- 4 Garlic Cloves
- 3 tbsp Olive Oil
- 1 tsp Salt & Pepper (to taste)
- 1 Pomegranate
- 8 Fresh Sage Leaves (or dried)
Instructions
- Pre-heat oven to 425 degrees
- Carefully cut your butternut squash in half. Tip - cut off one end so you have a flat surface to steady the squash when cutting. Remove all of the seeds and discard.
- Brush the insides of the squash with olive oil. Tip - you can add a little maple syrup at this step to make it a little sweeter. Place open side up on a baking sheet and bake about 50 minutes (until very soft)
- After the squash is cooled enough to work with, scoop the flesh and discard the skin.
- While baking, chop the onion and garlic and saute in a saucepan until soft & tender.
- Place the squash in a blender, breaking it into smaller batches if needed to fit. Be sure to vent the top of the blender and cover with a towel if it is hot. Add in the sauted onion & garlic and maple syrup and blend.
- Add the blended ingredients back to the saucepan to bring it back to temperature.
- Scoop into bowls and garnish with sage leaves and pomegranate seeds.
- Enjoy!
