Maple Squash Soup with Apple
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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