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Maple Butternut Squash Soup

Maple Butternut Squash Soup

I guess I’ve been on a bit of a soup kick lately.  We really have been eating more than soup around here!  In fact yesterday we ate chili.  See, not soup!

Yesterday we went to the Fall Festival at my daughter’s school.  As part of the festivities there was a chili cook off.  All week I worked on a pumpkin chili recipe that I think turned out great.  Unfortunately, I didn’t win the cook off but I think the recipe is still a winner so I am going to share it with you next week.  And then we will take a break from soups, stews, chili, etc.  I promise!  November 12-17 I am going to be featuring some great recipes for Thanksgiving that you won’t want to miss.

But first some butternut squash soup.  This is another soup that I made in my Blendtec but you can easily make it stovetop as well.  I give you directions for both ways.

Maple Butternut Squash Soup

Yield: Serves 4


  • 1/2 onion, chopped
  • 1 celery rib halved (or chopped if doing stovetop)
  • 3 cloves garlic (minced for stovetop)
  • 3 cups butternut squash, peeled and cubed
  • 1/2 tsp dried thyme
  • 1/2 tsp sage
  • 1/4 cup maple syrup
  • 1/4 cup brown sugar (optional)
  • 2 1/2 cups boiling water
  • pecan pieces for topping


  1. For the Blendtec or Vitamix directions: Place all the ingredients in the order listed in your blender. Blend on high 2 1/2 minutes or 2 soup cycles for the Blendtec. Garnish with the pecan pieces.
  2. Stovetop Directions
  3. Preheat medium soup pan over medium heat. Saute the celery, onion, and garlic for a few minutes until softened a bit.
  4. Add the remaining ingredients. Simmer for 15-20 minutes, until squash is tender.
  5. Use an immersion blender to blend smooth or blend in batches in regular blender.
  6. Top with pecan pieces.


Adapted from Blendtec


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