Ingredients for Butternut Squash Soup With Maple
- 2 tablespoons butter
- Butternut Squash
- 1 medium yellow onion, chopped
- Mcintosh Apples
- 1 cup apple juice
- Chicken Broth
- Half And Half
- 1/2 cup maple syrup (1/4 cup + 1/4 cup)
- Lime, Juice Of
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How to Make Butternut Squash Soup With Maple
- Melt 2 tablespoons of butter in a large, thick-bottomed pot or Dutch oven over medium heat.
- Add 1 medium chopped yellow onion and 1 medium diced apple. Sauté for 5 minutes, stirring occasionally, until softened.
- Add 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed. Continue to sauté for another 10 minutes, stirring frequently.
- Pour in 1 cup of apple juice and cook until the liquid reduces by half (about 5-7 minutes).
- Stir in 4 cups of chicken stock and 1/4 cup of maple syrup. Bring to a gentle simmer.
- Reduce heat to low, cover, and simmer until the butternut squash is very tender, about 20-25 minutes, stirring occasionally.
- Remove from heat and let cool slightly (at least 15 minutes) before blending. This prevents hot soup from erupting in your blender!
- Carefully transfer the soup in batches to a blender or use an immersion blender. Blend until completely smooth.
- Return the blended soup to the pot.
- Slowly heat 1 cup of heavy cream in a separate small saucepan. Gradually whisk the warm cream into the soup.
- Stir in the remaining 1/4 cup of maple syrup and 2 tablespoons of lime juice. Season generously with salt and freshly ground black pepper to taste.
- Serve hot, garnished with a pat of butter (optional).
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
87g
Fat
32g
Carbs
12g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Bisques Cream Soups Soups Stews Fruit Vegetables American Dinner Party Fall Kid Friendly Winter Dietary Low Cholesterol Seasonal Low Calorie Low Carb Healthy 2 Low In Something Apples Squash Brunch Presentation Served Hot
