• 8servings

Rate this recipe:

Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 1 teaspoon 5ml Butternut squash (large)

  2. 6 Whole cloves

  3. 2 Cinnamon sticks

  4. 6 Allspice berries

  5. 1 Light cream

  6. 1 cup 237ml Heavy cream

  7. 1/4 cup 82g / 2.9oz Maple syrup

  8. Ground cinnamon

  9. Ground nutmeg

Instructions Jump to Ingredients ↑

  1. Peel, seed, and cube squash. In a large soup pot, place squash with enough water to cover. Tie cloves, cinnamon sticks, and allspice berries in a cheesecloth bag and add bag to pot. Bring to a boil and simmer over low heat for 40 minutes. Remove spice bag. Drain squash, reserving liquid. Return cooked squash to pot and mash. (For a smoother soup, squash may be pureed in blender or food processor before returning to pot.) Stir in creams and maple syrup. Cook over low heat for 15 minutes, stirring often to prevent sticking. Season with cinnamon and nutmeg, if desired. Thin with reserved liquid, if necessary. Cook 15 minutes more. Serve hot.


Send feedback