This recipe, Maple Squash Soup with Apple, there are numerous varieties of winter squash to choose from. All of them tantalizing in this rich buttery soup…pumpkin, acorn, butternut…are just a few.
Maple Squash Soup with Apple Recipe
Maple Squash Soup with Apple
1 Tbsp. olive oil
1 large onion, coarsely chopped
2 large Granny Smith apples (1 lb.), peeled, cored and cut into chunks
¼ tsp. cinnamon
1/8 tsp. cumin
1/8 tsp. salt
1/8 tsp. black pepper
1 package (12 oz.) frozen winter squash, thawed
2 ½ cups chicken broth
¾ cup 1% milk
¼ pure maple syrup
1 chopped apple
In a Dutch oven, heat the oil over medium heat. Add the onion and apples and cook, stirring often, for 8 minutes or until tender. Stir in the cinnamon, cumin, salt and pepper.
Add the squash and broth. Cover and bring to a boil over high heat. Reduce the heat to low and simmer, covered, stirring occasionally, for 15 minutes.
Puree the soup in batches in a food processor or blender. Return to the saucepan and stir in the milk and maple syrup. Bring to a boil over medium heat, stirring often. Allow it to cool slightly, ladle into bowls and garnish each with a little chopped apple.
(Recipe for Maple Squash Soup with Apple, The Sugar Solution, 2006, 2015)
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