Prep 30 mins
Cook 40 mins
From Cooking Light. Per 1 cup serving: 117 calories, 2.2 g fat, 1.2 g protein, 25.5 g carb, 2.3 g fiber, 4 mg cholesterol.
- 1 tablespoon butter or 1 tablespoon margarine
- 1 cup chopped onion
- 3⁄4 cup chopped celery
- 4 cups cubed peeled butternut squash
- 1 3⁄4 cups water
- 1 cup chopped peeled braeburn apple
- 1 cup chopped peeled Anjou pear
- 1⁄2 cup apple juice
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper
- 1 (14 1/2 ounce) can vegetable broth
- 1 bay leaf
- 3 tablespoons maple syrup
- Melt the butter in a large soup pot over medium-high heat.
- Add in onion and celery; stir/saute for 4 minutes or until tender.
- Add in squash and the next 8 ingredients; bring to a boil.
- Partially cover, lower heat, and simmer 30 minutes or until tender.
- Throw out bay leaf.
- Transfer half of squash mixture to the container of a blender or food processor; process until smooth.
- Pour puree into a bowl; repeat procedure with the remaining squash mixture.
- Return all puree mixture to soup pot; stir in syrup.
- Cook over medium heat for about 5 minutes or until well heated.
- **Could use stick blender in soup pot instead of pureeing in blender.
I found this soup to be very bland and WAY TOO sweet. I left out the maple syrup altogether, and then tried to up the flavor by adding ginger, a little clove, and chicken stock instead of vegetable stock. It was still too sweet. Would probably make a nice small appetizer portion but for a meal the flavors are just not appropriate.
Love this recipe. Thanks for uploading it as its easier to look on Food.com instead of getting out my old Cooking Light cook books. Only thing different that I do is that I use chicken stock. Also, I didn't have apple juice the last time so I just used canned pear juice.
Wonderful and healthy soup. Surprisingly easy too. Some people may find the maple flavor a little too strong, but I love maple so it was great to me. I followed the directions exactly except for leaving out the celery and using instant chicken stock instead of vegetable broth. I'll be making this one again. Made for My 3 Chefs. UPDATE: Made again for family dinner party. This time used homemade veggie stock and only 2 tbsp maple. Still great and liked by all.