Corn and butternut squash soup with maple syrup

Starter and hors-d'oeuvre

Corn and butternut squash soup with maple syrup

6 portions


10 min


15 min

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  • 45 ml (3 tablespoon) vegetable oil
  • 1 medium butternut squash, peeled, seeded and cubed
  • 1 onion, sliced thin
  • 2 celery stalks, cubed
  • 3 garlic cloves
  • 45 ml (3 tablespoons) fresh ginger, chopped
  • 125 ml (1/2 cup) maple syrup
  • 1 L (4 cups) chicken stock (or vegetable stock)
  • 500 ml (2 cups) frozen corn
  • Salt and pepper, to taste
  • 125 ml (1/2 cup) sour cream
  • Chives, to taste


  1. In a large saucepan over high heat, sauté squash, onion, celery, garlic, ginger and maple syrup for about 6 minutes. Add chicken broth, bring to a boil and simmer for 5 minutes over medium heat.
  2. Purée until creamy (if the mixture is too thick, add some broth or water).
  3. Return to pot. Add corn, salt and pepper and cook over medium heat for 5 minutes.
  4. To serve, garnish with sour cream and chives.

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