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This soup will have your whole family ohhing, cooing and running for seconds!

Serves

6 TO 8

Prep time

15 MINUTES

Cook time

60 MINUTES

INGREDIENTS

  • 1 large butternut squash, or 2 small (about 4lbs total), peeled, seeded and cubed​
  • 3 tablespoons olive oil, divided​
  • Kosher salt​
  • Black pepper​
  • 1 tablespoon butter​
  • 2 apples, peeled and sliced​
  • 1 inch piece of fresh ginger, peeled and grated or minced​
  • 1 medium onion, chopped​
  • 1/4 teaspoon cinnamon​
  • 1/2 teaspoon allspice​
  • 1/4 teaspoon anise seed​
  • 2 star anise​
  • 2 tablespoons marsala cooking wine​
  • 2 tablespoons Grade A Dark Robust Maple Syrup​
  • 1/2 cup apple cider​
  • Pinch of ground cardamom (optional)​
  • 3 cups of stock (chicken, turkey or vegetable)​
  • Drizzle of Butternut Mountain Farm Sweet Chai Maple Syrup

INSTRUCTIONS

  1. Preheat oven to 425°F. Spread squash in a single layer on non-stick baking sheet and drizzle with 2 tablespoons of olive oil. Season with sea salt, cinnamon, allspice, and pepper, tossing the squash to coat. Roast squash for 30 minutes or until tender and the edges are caramelized. Allow to cool slightly.
  2. In a heavy bottomed pot or Dutch oven, heat remaining 1 tablespoon of olive oil and butter over medium heat. When butter is melted, add apples, ginger, onion, anise seed and stars. Cook, stirring frequently, until apples and onions are soft and mixture is fragrant, about 10 minutes. Add roasted squash, marsala, maple syrup and stock to the pot and bring soup to a boil. Reduce heat and simmer for 10 minutes.
  3. Working in small batches, carefully transfer soup to blender (removing the star anise prior to pureeing) and puree until smooth. Return soup to the pot and add the apple cider. Simmer for an additional 10 minutes, adding water as needed to achieve desired consistency. Adjust seasonings for salt and pepper.
  4. Drizzle with Sweet Chai Maple Syrup and serve!

Tip: Soup can be garnished with sour cream and our Maple Roasted Pumpkin Seeds.

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