Maple Roasted Squash Soup
The two types of squash in this soup create a very smooth and rich consistency.
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 350F.
Cut the squash into 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 the squash is 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!
Maple Squash Purée5 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (10 cups)
2 cups water
1 3/4 teaspoons salt
1/3 cup pure maple syrup
3 tablespoons unsalted butter, cut into tablespoon pieces
1/2 teaspoon black pepper
Simmer squash in water with 1 teaspoon salt in a 5-quart pot (water will not cover squash), covered, until squash is very tender, about 15 minutes. Reserve 1/2 cup cooking liquid, then drain squash in a colander.
Purée squash, syrup, and butter in batches in a food processor until smooth, adding reserved cooking liquid if purée is too thick. Transfer to a serving bowl and stir in pepper and remaining 3/4 teaspoon salt.
• Add crumbled bacon: Cook 6 bacon slices in a 12-inch heavy skillet over moderate heat until crisp. Transfer bacon to paper towels to drain, then crumble and sprinkle over purée.
• Add 1 teaspoon finely grated peeled fresh ginger to purée along with pepper and salt.