• 12servings
  • 55minutes
  • 204calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 4 medium butternut squash (about 2-1/4 pounds each )

  2. 4 teaspoons plus 1/2 cup butter, divided

  3. 1/2 teaspoon salt

  4. 1/4 teaspoon pepper

  5. 3 cups chopped onions

  6. 1 medium leek (white portion only), chopped

  7. 1 celery rib, chopped

  8. 3 cans (14-1/2 ounces each ) vegetable or chicken broth

  9. 1 cup maple syrup

  10. Additional maple syrup

  11. 1/4 teaspoon ground nutmeg

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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. Yield: 3 quarts (4 soup bowls).


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