Maple Squash Soup
Maple Squash Soup requires around 55 minutes from start to finish. This main course has 496 calories, 29g of protein, and 10g of fat per serving. This recipe serves 12. This recipe covers 34% of your daily requirements of vitamins and minerals. Head to the store and pick up leek, butternut squash, chicken broth, and a few other things to make it today. It is a good option if you're following a gluten free and primal diet. It can be enjoyed any time, but it is especially good for Autumn. Users who liked this recipe also liked for Maple Butternut Squash and Parsnip Soup, Roasted Squash Soup with Maple-Glazed Bananas, and Roasted Squash Soup with Maple-Glazed Bananas.
Instructions
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.