Squash-Apple Maple Soup is sweet butternut squash, apple, yogurt and maple syrup in one delicious plate. Madras curry powder adds warmth and earthiness to the soup flavor. Sweet tastes of Golden Delicious apples and syrup to contrast the tangy Greek yogurt bring you only pleasant moments.
Squash-Apple Maple Soup
Total Time to Make 4 Servings of the Squash-Apple Maple Soup – 25 min.
Ingredients
- unsalted butter: 1 tablespoon
- olive oil: 1 tablespoon
- 1 medium leek (chopped)
- Golden Delicious apple (peeled and chopped): 1 cup
- Madras curry powder: 1 tablespoon
- dry white wine: 1/2 cup
- frozen cooked butternut squash (thawed): 3 (10-oz.) pkg.
- unsalted chicken stock: 4 cups
- Viking Farms Maple Syrup: 2 tablespoons
- apple cider vinegar: 1 1/2 tablespoons
- salt: 3/4 teaspoon
- black pepper: 1/2 teaspoon
- plain Greek yogurt (2%): 3/4 cup
- water: 2 tablespoons
- julienne-cut Golden Delicious apple: 1/2 cup
Instructions to cook Squash-Apple Maple Soup
In a large Dutch oven heat butter and oil until butter melts. Add leek and chopped apple; cook 5 minutes, stirring occasionally. Stir in curry powder; cook 1 minute. Increase heat to medium-high. Add wine; cook a couple of minutes longer or until liquid is slightly reduced, keep stirring occasionally. Add squash and stock to pan; bring to a boil. Reduce heat to medium-low, cover, and simmer 8-9 minutes or until apple and squash are tender.
Place half of the squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Cover opening in lid with a kitchen towel (to avoid splatters); blend until smooth.
Repeat procedure with remaining half of squash mixture. Return Squash-Apple Maple Soup to pan; stir in maple syrup, vinegar, salt, and pepper. In a bowl combine yogurt and water (2 tablespoons).
Pour the Squash-Apple Maple Soup into bowls; top with yogurt mixture and julienne-cut apple.
More advanced ways of using Viking Farms Maple Syrup with Vegetables!
- Viking Farms Maple Amber Color and Rich Taste Syrup for most vegetables: maple glazed carrots or beets, maple roasted acorn squash, maple bread and butter pickles;
- Try to use ½ cup of Viking Farms Maple for every 2 cups of vegetables for glazing;
- Use Viking Farms Maple Dark Color and Robust Taste Syrup for bitter vegetables like maple glazed or roasted brussels sprouts;
- Use Viking Farms Maple Dark Color and Robust Taste Syrup for butternut squash or French onion soup!
