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Butternut Squash and Apple Soup with Maple Syrup and Chili Oil
Serves 6.
Warming and satisfying, this delicious soup combines the nutty flavour of squash with the tangy sweetness of apples and maple syrup for a comforting combination of sweet and savoury.
[callout]
Tip
For a sweeter soup, increase apple content; for a more savoury soup, increase amount of squash. Soup can be made up to three days ahead of time and stored in refrigerator. Heat before serving. [/callout]Advertisement
Ingredients
- 1 Tbsp (15 mL) unsalted butter
- 1 medium onion, diced
- 1 medium-large butternut squash, peeled, seeded, and chopped
- 4 red or golden apples, peeled, cored, and chopped, plus 1 apple, finely diced and tossed in lemon juice, for garnish (optional)
- 1 tsp (5 mL) sea salt
- 1/2 tsp (2 mL) black pepper
- Bouquet of thyme
- 1 crushed garlic clove
- 2 cups (500 mL) homemade or high-quality vegetable stock
- 2 1/2 cups (625 mL) water, more if needed
- 1 Tbsp (15 mL) maple syrup for garnish
- Celery leaves to garnish
- 1/2 tsp (2 mL) chili oil
Nutrition
Per serving:
- calories 106
- protein 1g
-
fat
2g
- saturated fat 1g
- trans fat 0g
-
carbohydrates
23g
- sugars 13g
- fibre 3g
- sodium 434mg
Directions
01
In large saucepan, melt butter over medium heat. Add chopped onion and cook, stirring occasionally, until soft, approximately 4 to 5 minutes. Add chopped squash and continue stirring with onion, for another 8 to 10 minutes, until soft. Add apples, sea salt, pepper, thyme bouquet, and crushed garlic. Pour in vegetable stock and water, just enough to cover mixture. Bring ingredients to a boil and reduce to simmer, cooking approximately 30 minutes, until vegetables are cooked through and soft.
02
Remove thyme bouquet. Using an immersion blender, pureu0301e mixture in batches until smooth. For the silkiest consistency, pass through a food mill or sieve and return mixture to saucepan. Thin mixture with more water until desired consistency is reached, then simmer mixture over low heat to meld flavours.
03
Ladle soup into bowls, drizzle with maple syrup, and garnish with fresh celery leaves and chili oil.
