alive logo

Butternut Squash and Apple Soup with Maple Syrup and Chili Oil

Serves 6.


    Butternut Squash and Apple Soup with Maple Syrup and Chili Oil

    Warming and satisfying, this delicious soup combines the nutty flavour of squash with the tangy sweetness of apples and maple syrup for a comforting combination of sweet and savoury.



    For a sweeter soup, increase apple content; for a more savoury soup, increase amount of squash. Soup can be made up to three days ahead of time and stored in refrigerator. Heat before serving.


    Butternut Squash and Apple Soup with Maple Syrup and Chili Oil


    • 1 Tbsp (15 mL) unsalted butter
    • 1 medium onion, diced
    • 1 medium-large butternut squash, peeled, seeded, and chopped
    • 4 red or golden apples, peeled, cored, and chopped, plus 1 apple, finely diced and tossed in lemon juice, for garnish (optional)
    • 1 tsp (5 mL) sea salt
    • 1/2 tsp (2 mL) black pepper
    • Bouquet of thyme
    • 1 crushed garlic clove
    • 2 cups (500 mL) homemade or high-quality vegetable stock
    • 2 1/2 cups (625 mL) water, more if needed
    • 1 Tbsp (15 mL) maple syrup for garnish
    • Celery leaves to garnish
    • 1/2 tsp (2 mL) chili oil


    Per serving:

    • calories106
    • protein1g
    • fat2g
      • saturated fat1g
      • trans fat0g
    • carbohydrates23g
      • sugars13g
      • fibre3g
    • sodium434mg



    In large saucepan, melt butter over medium heat. Add chopped onion and cook, stirring occasionally, until soft, approximately 4 to 5 minutes. Add chopped squash and continue stirring with onion, for another 8 to 10 minutes, until soft. Add apples, sea salt, pepper, thyme bouquet, and crushed garlic. Pour in vegetable stock and water, just enough to cover mixture. Bring ingredients to a boil and reduce to simmer, cooking approximately 30 minutes, until vegetables are cooked through and soft.


    Remove thyme bouquet. Using an immersion blender, pureu0301e mixture in batches until smooth. For the silkiest consistency, pass through a food mill or sieve and return mixture to saucepan. Thin mixture with more water until desired consistency is reached, then simmer mixture over low heat to meld flavours.


    Ladle soup into bowls, drizzle with maple syrup, and garnish with fresh celery leaves and chili oil.


    Like this recipe?

    This recipe is part of the The Magic of Maple collection.



    SEE MORE »
    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.