Squash and Maple Soup

Charmian-Logo-New-transparent

21 Oct Squash and Maple Soup

DSC08422.JPG

I am in debt to readers. Erik of Homemade Soup Recipes wondered if my Scottish Lentil Soup would taste good without onions. Confused by his question, I reviewed my recipe and realized I’d omitted a key ingredient.

The single most popular post on my blog and I botched it. I had wondered why it drew so much traffic, but now it’s obvious. Readers have come to see the accident site for themselves. Look! A soup without onions! Serves her right for dwelling on deep-fried Mars bars. Ironically, I already have a post entitled “My apologies and a soup recipe.”

To make up for my egregious oversight, I updated the recipe and made a big batch of French Onion Soup. I figured if I forget the onions in that I should just give up. You can see how it turns out at Accidental Hedonist.

Meanwhile, Cindy told me about the Butternut Squash and Maple Soup at Recipezaar she made for Thanksgiving. After musing about maple, I had to try it.

I followed the recipe for the most part with the following exceptions:

  • I substituted a sweet potato for some of the squash since I had one on hand that didn’t look like it would last the week. I figured it was better in soup than in the composter.
  • I used apple cider instead of apple juice.
  • I peeled the apples (the recipe was unclear)
  • I skipped the conventional blender and puréed the soup right in the pot with an immersible hand blender. Faster, easier, safer.

Despite improvising, the final soup was delicious, although a bit sweet for my tang-oriented palate. This means kids and the majority of adults will love it.

If you decide to make this, keep the following notes in mind.

  • The lime juice cuts the sweetness and pulls out the thyme. You might want to add a bit more juice at the table or even stir in some finely grated lime zest.
  • Although the soup calls for 1/2 cup of maple syrup, it doesn’t come across overtly as maple. You could use honey.
  • After I took this picture I tried the soup again with a bit of sharp cheddar grated on top. I like the cheesy version the best.

Related Post

No Comments
  • Cheryl
    Posted at 12:31h, 21 October Reply

    I don’t know if I want to eat the soup or eat that picture. Nice job with the photo! (I’ll also have you know I bought 3 apples to make baked apples this weekend because of your earlier post. When I got home, the bag only contained 1. Did it roll out of the car? Never make it into the bag? The mystery deepens as my craving intensifies…)

  • Christie's Corner
    Posted at 12:39h, 21 October Reply

    Oh no, Cheryl! I hate when that kind of thing happens. Did your kids eat them?

    Glad you liked the photo. Must say I was pleased with it myself given the grey blustery day outside.

    Keep me posted on the baked apples. The variations are endless and I’d love to see what you’d do. Coconut milk bath? Shredded coconuts sprinkled with the cinnamon? Crystalized ginger? Okay, now I’m craving baked apples.

  • Dana McCauley
    Posted at 13:10h, 21 October Reply

    That’s a lovely photo!

    And, don’t worry. All recipe writers miss an ingredient now and again. It keeps us human.

  • Anonymous
    Posted at 17:28h, 21 October Reply

    Do you think I would even know there was an ingredient missing??? I really think your blog is great and I dial in for the humour. Todays soup looks awsome. Any tastes left?? I could come over.
    Cheers.
    Love Robin
    (PS. Bloody machine is back to not taking my name so once again I have to be anonymous.

  • Christie's Corner
    Posted at 22:54h, 21 October Reply

    Dana, thanks for the kind words. I make enough mistakes for a whole city of humans. Keeps me humble.

    Robin, there’s soup in the freezer. Remind me on the weekend and I’ll give you one to try.

  • Kevin
    Posted at 22:28h, 09 January Reply

    Maple works well in a squash soup!

  • Christie's Corner
    Posted at 10:46h, 10 January Reply

    Hi Kevin. Maple works with just about everything. When I find something it clashes with I’ll definitely be posting the news.

    Happy soup making.

Post A Reply to Dana McCauley Cancel Reply

Subscribe to my newsletter.

It’s easy. It’s free. It’s informative.

 

Receive weekly tips, recipes and advanced notice of upcoming events.

Yes, please!