The leaves are falling, the weather is getting cooler and the local crops are changing.
Maple Cinnamon Butternut Squash and Apple Soup
Prep time
Cook time
Total time
Author: Crystal
Recipe type: Soup
Cuisine: Vegetarian
Serves: 8
Ingredients
- ½ T olive oil
- 1 onion, chopped
- 1 tsp cinnamon
- 1 T maple syrup
- 1 gala apple, chopped
- 1 tsp curry powder *optional
- 3 cups vegetable broth
- 1 large butternut squash, roasted
Instructions
- Slice squash in half lengthwise and scoop out the seeds (I find an ice cream scoop does the trick). Line a baking sheet with parchment paper. Season the squash with a small amount of olive oil and sea salt and place flesh side down on the baking tray.
- Cook at 375 for 20-25 minutes or until lightly browned.
- Add chopped onion to heated oil in a medium or large stock pot
- Cook for 3-5 minutes, or until onion is translucent. Add spices, maple syrup and chopped apple. Spoon in cooked squash and sauté until well mixed with the other veggies and spices.
- Add in the broth and let simmer for 10-15 minutes.
- Use a high-powered blender to puree the soup; this may need to be done in 2 or 3 batches. Serve immediately or place in containers for later use. This soup keeps for 3-4 days or can be frozen for up to 6 months.
Nutrition Information
Serving size: 1 cup Calories: 70 Fat: 1 g Carbohydrates: 15 g Sugar: 6 g Sodium: 302 mg Fiber: 4 g Protein: 1 g Cholesterol: 0 mg
Squash is one of my all-time favourite vegetables. It is not only absolutely delicious, but also versatile, rich in skin-loving beta carotene and a great substitute for other heavier carbohydrates consumed in “comfort food” season. 
Create a flat surface to cut the squash by slicing off each end. Scoop out the seeds and then season with a little salt, pepper and oil before roasting. Butternut squash can be paired with so many different spices and flavours – curried, coconut, spicy…..mmm..the options are truly endless. Today, I decided to try something on the sweeter side today by combining apple, cinnamon and maple syrup.
Although squash can look like a daunting vegetable, keep in mind that the oven does most of the work to this guy!
There are a lot of recipes that just involve peeling and cutting the squash into cubes before making the soup. If this is your thing go for it! That being said, I find by roasting the squash first, it results in a sweeter and more delicate flavour to the soup (and makes it easier on you not having to peel and cut!). Photo directions for the soup:
Enjoy squash season! Look for more to come on my other favourite – KABOCHA!!
This soup looks delicious! I love it when there is no cream added. I’m so making this 🙂