SLOW-COOKER MAPLE BUTTERNUT SQUASH SOUP
Taste the flavors of autumn with squash, apples, maple and spice cooked in a cozy soup.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h40m
Yield 8
Number Of Ingredients 12
Steps:
- Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix squash, apple, onion, cinnamon, nutmeg, salt and pepper. Pour broth over vegetable mixture.
- Cover; cook on Low heat setting 7 to 8 hours (or on High heat setting 3 hours 30 minutes to 4 hours).
- Pour about 3 cups of the soup mixture into blender. Cover; blend until smooth. Pour into 8-cup measuring cup or heat-proof pitcher. Blend remaining soup mixture in 2 more batches; pour into measuring cup. Pour pureed soup back into slow cooker. Stir in half-and-half and syrup.
- If needed, increase heat setting to High; cover and cook about 15 minutes longer or unto hot. Top each serving with yogurt; sprinkle with chives.
Nutrition Facts : Calories 190, Carbohydrate 34 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 22 g, TransFat 0 g
MAPLE BUTTERNUT SQUASH BAKE
Maple syrup and granola are the perfect complement to sweet butternut squash in this easy side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 2-quart casserole with cooking spray.
- In 4-quart saucepan or Dutch oven, place squash and enough water to cover. Heat to boiling; reduce heat to medium-low. Cook uncovered 15 to 20 minutes or until tender; drain. Stir in syrup, softened butter, milk and salt. Mash with potato masher or electric mixer until smooth. Spoon mixture into casserole.
- In medium bowl, mix granola, brown sugar, pecans and melted butter. Sprinkle over squash mixture.
- Bake uncovered 25 to 30 minutes or until thoroughly heated and topping is golden brown.
Nutrition Facts : Calories 360, Carbohydrate 58 g, Fat 3, Fiber 5 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 260 mg
BUTTERNUT SQUASH SOUP WITH GINGER AND MAPLE SYRUP
A tangy soup with the zest of fresh ginger and the sweetness of pure maple syrup combined to make a thick puree that is enough to please any palate for lunch or dinner.
Provided by Slocan cook
Categories Vegetable
Time 35m
Yield 1 Soup, 4 serving(s)
Number Of Ingredients 4
Steps:
- Cut and peel butternut squash into 1 inch cubes then cook in a steamer basket in a medium size saucepan until tender. Set aside to cool.
- Puree steamed squash in a blender or food processor until smooth and free of lumps.
- Pour the puree into a larger saucepan and add the 2 Cups of chicken broth and stir until creamy and smooth. Add the minced ginger and maple syrup and bring to a boil for 3 minutes and then simmer until flavors have blended together.
- Pour into serving bowls and have with your favorite snack crackers or a sandwich.
BUTTERNUT SQUASH SOUP WITH MAPLE
My step-daughter brought this recipe to me. She will not normally eat squash, but she loves this soup. CAUTION!!! Before blending, be sure the soup has cooled slightly or it may pop the top off your blender & make a mess & possibly burn you!
Provided by Krsi Sue
Categories Apple
Time 1h
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a thick bottom pot over medium heat.
- Saute onions, apples and squash 15 minutes, stirring.
- Add apple juice and cook until liquid reduces by 1/2.
- Add chicken stock and 1/4 cup maple syrup.
- Reducing heat to low, simmer until squash is tender, stirring occasionally (about 30 minutes).
- Cool for about 10 minutes.
- Working in batches, place mixture in blender or food processor and blend until smooth.
- Return each batch to pot.
- Simmer on low heat.
- Heat cream slowly in a separate pot and slowly whisk into the soup.
- Add lime juice, remaining maple syrup and season to taste with salt and pepper.
- Serve with a dollop of butter on top.
Nutrition Facts : Calories 257.7, Fat 11, SaturatedFat 6.5, Cholesterol 27.2, Sodium 676.6, Carbohydrate 36.5, Fiber 3.5, Sugar 21.9, Protein 6
MAPLE SQUASH SOUP
This special soup will be sure to impress guest especially served in special squash shells.-Pat Hoffman, Pensacola, Florida
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 3 quarts (4 soup bowls).
Number Of Ingredients 11
Steps:
- Pierce neck end of squash in several places with a sharp knife. Microwave, uncovered, on high for 4-5 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-in. shell; sprinkle with salt and pepper. Place in a foil-lined 13-in. x 9-in. baking pan; top with 4 teaspoons butter. Bake at 350° for 15-20 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. Freeze remaining soup.
Nutrition Facts : Calories 204 calories, Fat 9g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 345mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 3g fiber), Protein 2g protein.
MAPLE BUTTERNUT SQUASH WITH SAGE BUTTER
This is a wonderful fall dish. I like it because I can use the sage in my garden before winter comes.
Provided by Kimke
Categories Vegetable
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400F.
- Place rack in lower third of oven.
- On large baking sheet with sides, arrange squash in even layer.
- Season with salt and pepper.
- Drizzle syrup over squash.
- Cover tightly with aluminum foil.
- Bake for 30 to 45 minutes or until squash is tender.
- Uncover and bake for 30 minutes longer or until juices have cooked away.
- Stir and cook for about 10 minutes longer or until squash is glazed with syrup.
- Leave squash in chunks or mash into coarse puree.
- In small saucepan, melt butter over medium-high heat.
- Simmer until butter begins to foam up, then continue cooking, swirling pan, until butter turns nutty brown, about 1 minute longer.
- Add sage and remove from heat.
- Pour sage butter over mashed squash.
THICK AND CREAMY ROASTED BUTTERNUT SQUASH SOUP
A heart warming soup with roasted butternut squash,with cinnamon,nutmeg ,maple syrup and curry.A perfect lunch for those chilly days..,but perfect anytime.
Provided by Chef Reg Jones
Categories Lunch/Snacks
Time 1h55m
Yield 6 us, 6 serving(s)
Number Of Ingredients 13
Steps:
- preheat oven to 450 f.
- cut squash in half and scrape out seeds.
- drizzle 1 teaspoon olive oil in cavity of squash,and sprinkle with salt and pepper.
- turn the squash face down ion baking sheet and cook till tender,approx 45 minutes.
- remove from oven ,let cool till manageable.
- remove squash from skin and put into bowl.
- in a large pot ,warm 1 teaspoon of olive oil,add onion,garlic.cook till tender.
- add the broth,maple syrup,cinnamon,nutmeg and curry.
- bring to a light boil,then reduce heat to simmer.cook approx 15 minutes,stirring occasionally.
- use a immersion blender to blend soup,add another teaspoon olive oil.add salt and pepper to taste -- Add parsley for garnish,or green onion.or both.
- this soup will freeze perfectly for 4 months, in air tight container.
- Enjoy this tasty soup with a sandwich,makes a great combo.
Nutrition Facts : Calories 197.3, Fat 9.3, SaturatedFat 1.3, Sodium 398.3, Carbohydrate 30.1, Fiber 5.2, Sugar 6.6, Protein 2.7
BUTTERNUT SQUASH WITH MAPLE SYRUP
I love this roasted butternut squash because it's marvelous served hot or cold and it's loaded with flavor from garlic, ginger and leeks. -Marie Willette, Bellows Falls, Vermont
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. In a large bowl, toss squash with 2 tablespoons oil, salt and pepper; divide between 2 ungreased 15x10x1-in. baking pans. Roast 35-45 minutes or until tender, stirring occasionally and switching position of pans halfway through baking., In a skillet, heat remaining oil over medium heat. Add ginger, garlic and, if desired, pepper flakes; cook and stir 1 minute. Add leeks; cook and stir 3-4 minutes longer or until tender. Stir in maple syrup; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until syrup is slightly reduced., Place squash in a large bowl. Add red peppers and leek mixture; toss to combine.
Nutrition Facts : Calories 178 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 279mg sodium, Carbohydrate 32g carbohydrate (14g sugars, Fiber 7g fiber), Protein 2g protein. Diabetic Exchanges
MAPLE BUTTERNUT SQUASH
For a simple, yet unique Thanksgiving side dish, try this spicy-sweet squash bake from Rene Powell of Annapolis, Maryland. "You can also substitute spaghetti squash or acorn squash, but butternut is our favorite," says Rene.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Cut squash in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1/2 in. of hot water. Microwave, uncovered, on high for 12-14 minutes or until crisp-tender. , Meanwhile, in a small bowl, combine the syrup, raisins, butter, cardamom and allspice; set aside. When squash is cool enough to handle, remove rind and cut into 1-in. pieces. Place in a 13-in. x 9-in. baking dish. Drizzle with syrup mixture. , Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until squash is tender. Serve with a slotted spoon.
Nutrition Facts : Calories 224 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 30mg sodium, Carbohydrate 53g carbohydrate (39g sugars, Fiber 5g fiber), Protein 1g protein.
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