Native American Squash Soup With Maple Syrup
Recipe: #18662
April 27, 2015
Categories: Squash, Gluten-Free, High Fiber, No Eggs Vegetarian, Kosher Dairy, more
"This recipe is adapted from one by Native American scholar E. Barrie Kavasch.Many of the first Europeans to come to America were city dwellers; few knew how to grow and hunt for food. The Native Americans taught them how to grow foods such as squash and pumpkins , how to forage for herbs and edible plants, and how to tap the sweet sap from maple trees."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (449.4 g)
- Calories 157.9
- Total Fat - 6 g
- Saturated Fat - 2.2 g
- Cholesterol - 10.3 mg
- Sodium - 712.4 mg
- Total Carbohydrate - 24.1 g
- Dietary Fiber - 6 g
- Sugars - 17.6 g
- Protein - 3.5 g
- Calcium - 99 mg
- Iron - 1 mg
- Vitamin C - 2.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a medium pan, stir broth, squash, and maple syrup until smooth
Step 2
Heat on medium-high heat, stirring often, until small bubbles appear.
Step 3
Taste and season with salt and pepper.
Step 4
Purée in batches in a blender (or use an immersion blender).
Step 5
Sprinkle with sage leaves and pumpkin seeds, drizzle with cream, and serve.
Tips
No special items needed.
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