maple roasted squash soup
Although maple is a product of spring, it’s paring with squash and sage is quite
complimentary. Here the recipe calls for 2 types of squash; the butternut makes the
consistency very smooth after it’s pureed and the buttercup also adds a lot of great squash
1 Butternut Squash
1 Buttercup Squash
2 Onions, peeled and cut in ¼
6 cloves Garlic, smashed
8 leafs Sage, fresh
½ c Acadian Maple Syrup
1 tbsp Chinese Five Spice powder
2 tbsp Salt
12 Sage Leaves
½ c Foxhill Quark Cheese
2 tbsp Acadian Maple Syrup
Preheat the oven to 350oF.
Cut the squash in to ¼‘s and scoop out the seeds; leave the skin on.
In a roasting pan, add the squash, onions, garlic and sage. Sprinkle with 5-spice powder,
maple syrup and salt. Roast in the oven for about 45 minutes or until some color
develops on the vegetables.
When well roasted and soft, add to a pot and cover with water, bring to a boil and simmer
10 minutes until falling apart.
Use a hand blender or food processor to puree and season with some salt if needed.
Pour into bowls and garnish with 1 tbsp quark cheese, a sage leaf and a little maple syrup.
Thanks to Jon Geneau for this recipe!