Corn and Butternut Squash Soup with Maple Syrup


Thick Soups

Recipe — Corn and Butternut Squash Soup with Maple Syrup
6 portions
Metric Imperial

Ingredients

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

Method

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

The Fédération des producteurs acéricoles du Québec is not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Thick Soups Recipes

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.

Hundreds of Delicious Recipes

Maple is a special addition to any recipe, from appetizer to dessert. Find one that’s perfect for you or your occasion!