Oakleys Butternut Squash And Maple Soup Recipes

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BUTTERNUT SQUASH SOUP WITH MAPLE



Butternut Squash Soup With Maple image

My step-daughter brought this recipe to me. She will not normally eat squash, but she loves this soup. CAUTION!!! Before blending, be sure the soup has cooled slightly or it may pop the top off your blender & make a mess & possibly burn you!

Provided by Krsi Sue

Categories     Apple

Time 1h

Yield 10 serving(s)

Number Of Ingredients 9

3 ounces butter
6 cups butternut squash, peeled, seeded, cut into 1/2-inch pieces
2 cups onions, diced
4 mcintosh apples, cut into 1/2-inch pieces
1 cup apple juice
8 cups chicken broth
1 cup half-and-half
1/2 cup maple syrup
1 lime, juice of

Steps:

  • Melt butter in a thick bottom pot over medium heat.
  • Saute onions, apples and squash 15 minutes, stirring.
  • Add apple juice and cook until liquid reduces by 1/2.
  • Add chicken stock and 1/4 cup maple syrup.
  • Reducing heat to low, simmer until squash is tender, stirring occasionally (about 30 minutes).
  • Cool for about 10 minutes.
  • Working in batches, place mixture in blender or food processor and blend until smooth.
  • Return each batch to pot.
  • Simmer on low heat.
  • Heat cream slowly in a separate pot and slowly whisk into the soup.
  • Add lime juice, remaining maple syrup and season to taste with salt and pepper.
  • Serve with a dollop of butter on top.

Nutrition Facts : Calories 257.7, Fat 11, SaturatedFat 6.5, Cholesterol 27.2, Sodium 676.6, Carbohydrate 36.5, Fiber 3.5, Sugar 21.9, Protein 6

OAKLEY'S BUTTERNUT SQUASH SOUP



OAKLEY'S BUTTERNUT SQUASH SOUP image

Categories     Vegetable

Yield 4-5 servings

Number Of Ingredients 12

1 medium butternut squash, peeled, chopped into medium pieces
1 potato, with skin, washed and chopped into medium pieces
1 onion, peeled and chopped into medium pieces
kosher salt
3 T olive oil
1 granny smith apple, cored but not peeled, chopped into small pieces
1 tsp sage
1 tsp nutmeg
1 cup heavy cream
4 cups veggie or chix stock
1/2 cup maple syrup
squeeze of fresh lemon

Steps:

  • Heat oven to 450F. Place chopped squash, potato and onion on a cooking sheet. sprinkle with the salt and olive oil. roast vegetables for approx 40 minutes. place roasted vegetables, apple, sage and nutmeg in a soup pan with heavy cream, maple syrup and stock. simmer for 15 minutes. Place in a blender and puree. Add squeeze of fresh lemon.

OAKLEY'S BUTTERNUT SQUASH AND MAPLE SOUP



OAKLEY'S BUTTERNUT SQUASH AND MAPLE SOUP image

Categories     Vegetable

Yield 4-6 servings

Number Of Ingredients 13

1 butternut squash, peeled
1 cup peeled potatoes, medium diced
2 shallots, small diced
1 celery stalk, medium diced
1 carrot, medium diced
1 tsp fresh sage leaves
2 bay leaves
3 T malt vinegar
1 cup dry white wine
4 cups chicken stock
1 cup cream
1 cup maple syrup
salt and pepper to taste

Steps:

  • grill squash until tender. Combine squash and all remaining ingredients in a stock pot and simmer until potatoes are tender, about 30 min. Puree in a blender until smooth and strain through a fine sieve. Adjust seasonings and consistency of soup with additional cream, or chicken stock and salt and pepper to taste.

BUTTERNUT SQUASH SOUP WITH GINGER AND MAPLE SYRUP



Butternut Squash Soup With Ginger and Maple Syrup image

A tangy soup with the zest of fresh ginger and the sweetness of pure maple syrup combined to make a thick puree that is enough to please any palate for lunch or dinner.

Provided by Slocan cook

Categories     Vegetable

Time 35m

Yield 1 Soup, 4 serving(s)

Number Of Ingredients 4

1 lb butternut squash, cut into 1 inch cubes
2 cups chicken broth
1 tablespoon freshly minced ginger
1/2 cup pure maple syrup

Steps:

  • Cut and peel butternut squash into 1 inch cubes then cook in a steamer basket in a medium size saucepan until tender. Set aside to cool.
  • Puree steamed squash in a blender or food processor until smooth and free of lumps.
  • Pour the puree into a larger saucepan and add the 2 Cups of chicken broth and stir until creamy and smooth. Add the minced ginger and maple syrup and bring to a boil for 3 minutes and then simmer until flavors have blended together.
  • Pour into serving bowls and have with your favorite snack crackers or a sandwich.

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