Native American Squash Soup With Maple Syrup
Created by dienia b on April 27, 2015
- Servings: 4
- Prep Time: 5m
- Cook Time: 10m
- Recipe #18662
Ingredients
- 3 cups vegetable broth
- 2 cups cooked mashed (31.7 ounce) hubbard squash
- 3 tablespoons pure maple syrup, to taste
- 6 sage leaves (chiffonade)
- 2 tablespoons roasted (20 grams) pumpkin seeds
- 2 tablespoons heavy cream
How to Make
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Step 1: In a medium pan, stir broth, squash, and maple syrup until smooth
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Step 2: Heat on medium-high heat, stirring often, until small bubbles appear.
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Step 3: Taste and season with salt and pepper.
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Step 4: Purée in batches in a blender (or use an immersion blender).
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Step 5: Sprinkle with sage leaves and pumpkin seeds, drizzle with cream, and serve.
Nutritional Facts
- 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