Maple Squash Soup

This special soup will be sure to impress guest especially served in special squash shells.


3 quarts (12 servings)


4 medium butternut squash (about 2 1/4 pounds each)
4 teaspoons plus 1/2 cup butter, divided
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups chopped onions
1 medium leek (white portion only), chopped
1 celery rib, chopped
3 (14.5 ounce) cans vegetable or chicken broth
1 cup maple syrup
additional maple syrup
1/4 teaspoon ground nutmeg


Preheat oven to 350°F (177°C). Pierce neck end of squash in several places with a sharp knife. Microwave, uncovered, on HIGH for 4 to 5 minutes. Cut squash between neck and bulb. Peel neck and cut into cubes; set aside.

Remove and discard seeds and membrane from bulb, leaving about a 1/2-inch shell; sprinkle with salt and pepper. Place in a foil-lined 13 x 9-inch baking pan; top with 4 teaspoons butter.

Bake for 15 to 20 minutes or until butter is melted and squash is heated through.

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.

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.

Estimated Time

Preparation: 25 minutes
Cook Time: 30 minutes


Freeze remaining soup.

Nutritional Information

1 serving (1 each) equals 204 calories, 9 g fat (6 g saturated fat), 24 mg cholesterol, 345 mg sodium, 31 g carbohydrate, 3 g fiber, 2 g protein.

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