Maple Apple Squash Soup - Perfect Entertaining
Perfect Entertaining - Halloween Edition
Home
Halloween
Features
Articles
Menus
Recipes
Newsletter
Links
Feedback
Awards
Column Bottom
Column Fade

Featured Recipe

Stuffed Monster Heads!

Stuffed Monster Heads
  
Maple Apple Squash Soup


This soup is a great first course or even for a hearty lunch on a chilly fall day. The best flavors of fall are blended into this soup. It is perfect for a busy day menu because it tastes best after sitting for two days to let the flavors develop.

1 pound butternut squash, peeled and cubed
1/2 cup butter, divided
4 tablespoons real maple syrup (not maple flavored syrup)
3 tablespoons brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
3 tablespoons flour
2 cups chicken stock or broth
2 cups unsweetened apple sauce
1 cup coarsely chopped tart apples
2 cups light cream
salt and white pepper to taste

Boil or microwave squash until tender. Mash squash with 4 tablespoons butter, maple syrup, brown sugar, cinnamon, and ginger. Melt the remaining butter in a large pot over medium heat. Add the flour and cook for 3 minutes, stirring well. Add the chicken stock. Cook and stir for a few more minutes until the soup has thickened. Add the squash mixture, applesauce, and apples. Continue to cook until the soup is thoroughly heated, stirring frequently. Once warmed, stir in the cream and heat until the soup just starts to bubble. Remove from the heat. Cool and refrigerate for at least 12 hours and up to three days. Reheat over medium heat until warmed through. Taste and adjust seasonings.






All text, graphics, recipes, and articles copyright Perfect Entertaining 2000-2011, unless otherwise attributed.
Legal Disclaimer. Privacy Policy.
Please do not reprint or distribute any of the material on this website without written permission.
For reprint permission, or for information about recipe or menu development, contact me via our feedback form.
Thank you.