Maple Squash Soup
by Brenda Langton, Tastemaker in Residence - Recipe by Beth Dooley, Market Chef
Serves 4 to 6
This freezes nicely. Vary the squash to your taste.
2 Tbsp rice bran or vegetable oil
1 medium onion, chopped
2 lbs butternut squash, peeled, and cut into 1/2-inch pieces
1 cup apple cider
2 cups vegetable stock or water
1 cup coconut milk
2 Tbsp maple syrup
Salt and freshly ground black pepper
- Heat the oil in a heavy saucepan over low heat, and sauté the onion, stirring, until itstender but not browned, about 5 minutes.
- Add the squash, apple cider, and stock. Simmer until the squash is very tender, about 20 minutes. Stir in the coconut milk and the maple syrup. Working in batches, puree the soup in a blender. Return the soup to the pot, adding more liquid as desired, season with salt and pepper, and heat through.
- Serve garnished with micro-greens and spiced pepitas.