Maple Butternut Squash Soup w/ Candied Walnuts
Savour the flavours of fall with this smooth butternut squash soup, lightly sweetened with maple and finished with candied walnuts for a satisfying crunch. Straight from Ste. Anne’s kitchen, it’s a comforting dish to bring warmth and flavour to your table.
Serves: 4–6
- 1 - medium butternut squash, peeled, halved and seeds removed
- 1 - small onion, chopped
- 2 - medium carrots, chopped
- 2 - celery stalks, chopped
- 2 - garlic cloves, minced
- 3 cups - vegetable stock
- 2 tbsp - maple syrup
- 1 tsp - apple cider vinegar
- 5 to 6 - fresh sage leaves
- Salt and black pepper to taste
- 1 tbsp - oil for sautéing
- 1 cup - walnuts
- 1 cup - sugar
- ¼ cup - water
- Pinch of salt
- Step 1
Preheat oven to 350°F (175°C). Brush squash with a little oil and roast cut-side down for 30–35 minutes until fork-tender.
- Step 2
In a large pot, heat oil over medium. Add onion, carrots, celery, and garlic. Cook until onions are translucent.
- Step 3
Add roasted squash and sage, stir to combine. Pour in vegetable stock, bring to a simmer for 20–25 minutes.
- Step 4
Use an immersion blender (or regular blender in batches) to puree until smooth.
- Step 5
Stir in maple syrup and cider vinegar. Season with salt and pepper to taste.
- Step 1
Preheat oven to 350°F (175°C) and toast walnuts for 5–7 minutes.
- Step 2
In a small saucepan, combine sugar and water over low heat. Brush the sides with water to prevent crystallization. Cook until the syrup turns light brown.
- Step 3
Pour syrup over the toasted walnuts and toss to coat. Sprinkle lightly with salt. Let cool until hard.
