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Maple Apple Squash Soup Recipe

by DCMH

Ingredients

1 lb butternut squash, peeled and chopped 1/2 cup butter, divided 4 Tbsp real maple syrup (not flavored maple syrup) 3 Tbsp brown sugar 1 tsp cinnamon 1/2 tsp ginger

3 Tbsp flour 2 cups chicken stock or broth 2 cups unsweetened applesauce 1 cup coarsely chopped tart apples 2 cups light cream salt and white pepper to taste

Directions

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

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