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Butternut Squash Soup

with Sahale Snacks® Maple Pecan Glazed Mix

As the weather has gotten cooler, we’ve been focused on the seasonal fruits and vegetables that create such exceptional recipes this time of year.  One of our Fall favorites is butternut squash soup.  We often see recipes for it plainly roasted with butter, salt and pepper, or jazzed-up to include crab or curry, but we thought it would be a special treat to finish it with Sahale Snacks® Maple Pecans.  Maple is such a versatile flavor, and it complements the roasted, creamy squash just perfectly.

Butternut squash is commonly known as a difficult fruit to work with, but this soup recipe is easy to execute, so any at-home cook can prepare it successfully.  Actually, once you do, let us know what you think.  We hope it creates a Beyond Ordinary® Fall moment in your kitchen!

Ingredients

Butternut Squash

3

Maple Pecans

1 Pouch

Medium Onion

1

Medium Gala Apple

1

Low-sodium Chicken Stock

2 Containers

Butter

2 Tbsp

Salt

Pepper

Cinnamon

Nutmeg

Step 1:  Preheat

Preheat the oven to 425°F.

Step 2:  Prepare

Prepare the butternut squash.  Cut the ends off the butternut squash, slice them open down the middle and scoop out the seeds.

Step 3:  Line

Line a cookie sheet with tin foil.  Place the squash on the foil, facing up.

Step 4:  Brush

Brush the squash with melted butter.  Take 1 tablespoon of butter, place it in a small ramekin and place it in the microwave for 30 seconds.  Brush that butter on the top of each squash.

Step 5:  Season

Season the squash.  Sprinkle salt & pepper as well as nutmeg on each squash before putting it in the oven.

Step 6: Bake

Bake the squash.  Typically it takes about an hour, but it will vary based on squash size and oven temp.  My 3 squash took an hour and 15 minutes.

Step 7:  Prepare

Prepare the soup.  While the squash is in the oven, place a large pot over medium heat on the stove.

Step 8:  Add

Add a tablespoon of butter to the large pot.  Once it’s melted, add the medium diced onion and sauté for 5-7 minutes.  Once the onions are translucent, add diced apple to the pot.  Sprinkle with a dash of cinnamon, and let sauté (covered) for another 5 minutes.

Step 9:  Remove

Once the squash is tender to the touch with a spoon, remove it from the oven, and begin to scoop the squash out of its skin into the large soup pot.  Once all the squash is in the large pot, use an emulsion blender to beat the ingredients into one smooth texture.

Step 10:  Add

Add one container of low-sodium chicken stock and continue to use the blender.  Continue to add chicken stock and use the emulsion blender to reach a creamy consistency.  Once it’s how you like it, add salt and pepper to finish.

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