Butternut Squash Soup With Maple
- Reviews 3
Ready In: 1 hr
Serves: 10
Ingredients
- 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
Directions
- 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.
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