Butternut Squash Maple Apple Soup

Butternut Squash Maple Apple Soup has a naturally sweet flavor and when combined with your favorite apples it is a super cozy comfort food that will make you want to curl up with a blanket, a book and a big spoon.

Butternut Squash Maple Apple Soup from Barrie Hill Farms

Roasting the squash with a drizzle of maple syrup will result in a soup that will have the kids rubbing their tummies.

This would be the perfect appetizer for Thanksgiving dinner and can easily be made the day before. I loved the creaminess of this soup and found myself dipping apples and sourdough bread to get every drop!

Roasted Butternut Squash Maple Apple Soup - Barrie Hill Farms

Tips for Preparing Your Butternut Squash Maple Apple Soup

  • You can add a little or a lot of maple syrup depending on your desire for sweetness. This soup is great with no maple syrup as well. Keep an eye on it as it’s roasting. It can burn easily.
  • The toppings always make the soup! Apple slices, croutons, smoked pepitas (pumpkin seeds), sunflower seeds and thyme are perfect with these flavors.
  • You can puree the soup in the pot with a hand blender but for super creaminess, I recommend a high speed blender like a Vitamix.
  • You can use butter or olive oil to saute your veggies. I used butter in this recipe because sometimes you just have to embrace a little decadence!

Butternut Squash Maple Apple Soup

Butternut Squash Maple Apple Soup has a naturally sweet flavor and when combined with your favorite apples it is a super cozy comfort food that will make you want to curl up with a blanket, a book and a big spoon.

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour
Course: Appetizer, Soup
Cuisine: Canadian
Keyword: Butternut squash maple apple soup
Servings: 4
Calories: 340kcal

Ingredients

  • 6 cups butternut squash (2 medium butternut squash), seeds removed
  • 2-3 tbsp maple syrup
  • 2 tbs butter
  • 1/2 cup yellow onion, chopped
  • 1 honey crisp or gala apple (or your favorite), chopped
  • 1 cup carrot, chopped
  • 1 tsp ground cinnamon
  • 3 cups chicken broth
  • 2 cups coconut milk or milk
  • salt and pepper to taste

Instructions

  • Preheat oven to 425 degree F. Cut squash in half lenghtwise. Drizzle the desired amount of maple syrup over each squash (or substitute olive oil). Place squash face side down on a baking sheet. Roast for 1 hour or until squash is tender when poked with a fork. Remove and cool for 10 minutes.

  • Heat butter in a Dutch oven over medium high heat. Add onions, and sauté for 5 minutes until translucent but not browned. Add apples, carrots and cinnamon and cook for 10 minutes. .
  • Once the squash is cooled, scoop it out and add to the pot along with the chicken broth and cinnamon and simmer for 20 minutes, covered. Remove from heat Add milk, salt and pepper.
    Place half of the soup in your blender and blend until creamy. At this point, you can add more chicken broth or milk if it's not thin enough. Return to pot and season with salt and pepper.

Nutrition

Calories: 340kcal
Tried this recipe?Let us know how it was!
Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

More delicious Apple Recipes at Barrie Hill Farms

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When are Apples Available at Barrie Hills Farm?

A calendar showing when crops are available at Barrie Hills Farm.

Roasted Butternut Squash with Pasta

Roasted butternut squash with pasta is the essence of fall. Use broccoli, shallots and sage and top it with toasted almonds and capers buckle up for a total combustion of flavors!

Roasted Butternut Squash with Pasta

The title of this dish doesn’t do it justice because it has so much more but there are only so many words you can put into a title, right?  The beauty of this recipe is that it can be vegan, vegetarian or for meat eaters.  These days it’s important to have lots of options because people are much more aware of what’s going into their mouth.

  Keeping that in mind, when you’re aiming for healthy eating, it’s super important to include lots of fresh herbs and spices.    I find it so frustrating that people still assume that healthy food is expensive, tasteless and a whole lot of work.   In fact, if you put some thought into it, it’s just the opposite.

Roasted Butternut Squash with Pasta - Barrie Hill Farms

I made this dish for Chickapea Pasta and I’m thrilled that Barrie Hill Farms carries this delicious product because I’m totally hooked.  This tastes like regular pasta with the same texture as well – and if you’re a regular reader you know I’m all about textures!  I’ve tried it in salads, with sauces, pesto and various roasted veggies and it’s scrumptious every time.

Pan Fried Sage will give your Fall dishes that extra oomph!

I was wondering what my next craving would be and it appears to be sage.  Odd, yes, and I’m curious as to where it will lead me.  It all started with this chicken dish I made last week and I have a feeling it’s headed in some interesting directions.

For this creation, I roasted the butternut squash, garlic, and broccoli with slices of shallots and sage leaves on top and the resulting flavors had me dancing in my kitchen.   I’m not one to use much salt in my recipes but I toasted some capers and almonds for a garnish and then even topped it with some pancetta – crazy AND delicious!

Pancetta on Roasted Butternut Squash with Pasta

I would have had more pancetta for the photos but I was munching on it while I was shooting and before I knew it, there were only a few pieces left, ha!

I hope you’ll try this dish and share it with me on Instagram.  Hashtag me at #simplyfreshdinners  for bragging rights.  Cheers!

Roasted Butternut Squash with Pasta

Roasted butternut squash with pasta is the essence of fall. Use broccoli, shallots and sage and top it with toasted almonds and capers buckle up for a total combustion of flavors!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Canadian
Keyword: roasted butternut squash with pasta
Servings: 4
Calories: 488kcal

Ingredients

  • 3 tbsp extra virgin olive oil
  • 1/4 cup slivered almonds
  • 2 tbsp capers, dried
  • 8 ounces Chickapea Pasta penne (the spirals and shells will work also)
  • 4 ounces goat cheese (or vegan goat cheese)
  • 3 cups butternut squash, cut into bite sized pieces
  • 3 cups broccoli florets
  • 6 cloves garlic, peeled and sliced thinly
  • 1 shallot, sliced thinly
  • 4-6 large sage leaves, torn
  • 2 leaves collard greens, middle stem removed, slice thinly
  • Optional: 2 -3 slices of pancetta

Instructions

  • Preheat oven to 400F
  • Heat olive oil in medium sized saucepan on medium-high heat. Add capers and almonds; saute until almonds are golden and capers are bursting. Remove the capers and almonds to a small dish and reserve the oil.
  • Place broccoli, squash and garlic on baking sheet. Place slices of shallots and torn sage leaves over top. Drizzle with reserved oil from caper/almond mixture. Place in oven and roast for 20 minutes. Remove pan and add collard greens, return to oven and bake an additional 6-7 minutes. Remove pan and slice collard greens into thin strips.
  • Cook pasta according to package directions; reserving ¼ cup of pasta water. Drain and return to pot, adding goat cheese while still hot. Add pasta water a little bit at a time until you reach a creamy consistency. You can also add a small pat of butter or ghee if desired.
  • Add roasted vegetables to pasta and toss. Top with capers and almonds and serve.
  • Option: Cook pancetta in a separate pan for an additional topping.

Nutrition

Calories: 488kcal | Carbohydrates: 63g | Protein: 18g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 13mg | Sodium: 257mg | Potassium: 804mg | Fiber: 5g | Sugar: 4g | Vitamin A: 12130IU | Vitamin C: 86.6mg | Calcium: 182mg | Iron: 4.4mg
Tried this recipe?Let us know how it was!

Follow us on Facebook for more delicious farm-fresh recipes, and updates on our growing seasons!

 

Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Squash Recipes from Barrie Hill Farms

Vegetarian Butternut Squash Soup

Quinoa Stuffed Acorn Squash with Maple Glaze

 

When is Squash Available at Barrie Hills Farm?A calendar showing when crops are available at Barrie Hills Farm.

 

Roasted butternut squash with broccoli, shallots and sage is the essence of fall. When you top it with toasted almonds and capers you've gone into the stratosphere of flavour combustion! From Simply Fresh Dinners.

Vegetarian Butternut Squash Soup

This Vegetarian Butternut Squash Soup is the perfect transition from summer to fall because it’s smooth, creamy and shines with bright, beautiful autumn colours.  The roasted vegetables make this soup even tastier and the combination of all the ingredients make this one of the most flavourful soups I have ever made.

overhead shot of 2 bowls of Vegetarian Butternut Squash Soup with 2 silver spoons on the table.

Vegetarian Butternut Squash Soup Tips

Uh oh, it’s soup season and this means the start of my soup addiction which can sometimes last up to three or four months!  I once considered changing the name of my blog to Simply Soup because I could happily create them all week long but I’m guessing not everyone shares my obsession.  You have to agree though, in the food world there’s nothing quite as good as a big bowl of super flavourful soup!

Using a good blender is a key tip for this recipe.  I will not say that there is one kind of blender, so do your research and make sure your blender is high-quality.  Another tip is to first roast the squash and onions as this will give your soup a delicious depth of flavour.   Last year I developed a craving for roasted onions.  If you haven’t tried roasting your onions, try it! They really are delicious. In fact, I’m totally happy with a big bowl of roasted veggies for dinner as long as there’s onion in there!

overhead shot of 2 bowls of Vegetarian Butternut Squash Soup

Thai Butternut Squash Soup

This recipe could also have been called Thai Butternut Squash Soup because of the Thai curry ingredients and the lemongrass that really makes this soup pop with flavor.  As you may already know, lemongrass is a key ingredient in any Thai soup but it is often avoided because most people don’t really know what to do with it.  Have you ever avoided recipes that include lemongrass for this reason? Well, I’ve included a short video below that will help you with your lemongrass preparations! 

You really can make this as mild or as spicy as you like.  I’ve made this one for the average family with average taste buds but you’ll find ways to spice it up in the recipe if you’re like me and want your food to make your tongue tingle a little.  Soups really area great way to pack in the nutrients and feed the whole family with cost-effective ingredients and time-efficient cooking methods. Give this soup a try and let us know what you think!

What’s your favourite kind of soup?  I’d love it if you shared your recipe so I could cook it up.  Take a pic of this recipe and share it on Instagram with the hashtag, #barriehillfarms.   Cheers and happy cooking!

Vegetarian Butternut Squash Soup

This Vegetarian Butternut Squash Soup is the perfect transition from summer to fall because it's smooth, creamy and shines with bright, beautiful autumn colours.  The roasted vegetables make this soup even tastier and the combination of all the ingredients make this one of the most flavourful soups I have ever made.
Servings: 4
Calories: 369kcal
Author: Robyn Gleason @ Simply Fresh Dinners

Ingredients

  • 3 tbsp coconut oil or olive oil
  • 3 cups butternut squash peeled, seeded, and cut into small ½-inch pieces
  • 1 yellow onion chopped into little pieces
  • 4 garlic cloves pressed or chopped
  • 1 tbsp ginger minced
  • 1 stalk lemongrass mashed (see video)
  • 1.5 tbsp thai red curry paste
  • 1 tsp ground cumin
  • 1/4 tsp sea salt
  • For some extra spice add up to ¼ teaspoon red pepper flakes
  • 4 cups vegetable broth or chicken broth
  • 1 can coconut milk (reserve 3 tablespoons for drizzling)
  • 1 tbsp fresh lime juice
  • Handful fresh cilantro leaves, chopped
  • 1 red chilli pepper chopped finely for garnish (optional)

Instructions

  • Preheat oven to 400 F. Place squash and onions on baking sheet and drizzle with 1 tablespoon of oil. Place in oven and roast for 30 minutes or until tender.
  • In large soup pot, heat 2 tablespoons of olive oil on medium heat. Saute ginger and garlic for 2 minutes. Add cumin and Thai red curry paste and saute for an additional 1 minute.
  • Add broth, coconut milk, lemongrass, roasted squash and onion; simmering for 5 minutes on medium heat.
  • Remove from heat and remove lemongrass. Let cool slightly.
  • Blend in batches in your blender until smooth and creamy.
  • Return to heat and add salt and lime juice; blending until heated through.
  • Drizzle remaining coconut milk on top of each bowl and garnish with chopped cilantro and chili pepper.

Nutrition

Calories: 369kcal | Carbohydrates: 24g | Protein: 3g | Fat: 31g | Saturated Fat: 27g | Sodium: 1106mg | Potassium: 704mg | Fiber: 3g | Sugar: 6g | Vitamin A: 12655IU | Vitamin C: 43.7mg | Calcium: 92mg | Iron: 4.9mg
Tried this recipe?Let us know how it was!

vegan butternet squash soup with herbs and a silver spoon in the bowl

Follow us on Facebook for more delicious farm-fresh recipes, and updates on our growing seasons!

 

Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Winter Squash Recipes from Barrie Hill Farms

Vegan Pumpkin Pasta

Quinoa Stuffed Acorn Squash

 

When is Squash Available at Barrie Hill Farms?A calendar showing when crops are available at Barrie Hills Farm.

 

 

Quinoa Stuffed Acorn Squash With Maple Glaze

This Quinoa Stuffed Acorn Squash recipe makes use of delicious farm fresh acorn squash and a beautiful mix of fresh vegetables and quinoa that make this entree healthy and delicious! The addition of the maple syrup glaze is equally as delicious and adds a nice sweetness to the mix. 

 

2 quinoa stuffed acorn squash halves on a oval white plate with a large sunflower in the background

Quinoa Stuffed Acorn Squash – Vegetables Anyone?

When I saw the beautiful acorn squash at the Barrie Hill Farms,  I knew I had to make this dish.  I’ve long admired stuffed squash recipes but I had never made it before.  With the holidays fast approaching and the beautiful produce at my fingertips, it was time.

Once I started contemplating the kinds of veggies to include with the quinoa, I had to slow myself down because I wanted everything! I had some bell peppers from the farm in the freezer that I wanted to use.  Have you ever frozen those?  It’s fabulous because you cut them into strips before you freeze them so it’s very handy to just take a few out as you need them.  No wastage!

I sauteed some of the peppers, carrots, celery, onion, garlic, kale, and sunflower seeds before adding it to the quinoa. Then I tossed some diced apple in there just before stuffing the squash and the combination was super flavorful.  I had not cooked red and white quinoa before and I loved the colour it added to the dish.

landscape photo of kabocha squash from Barrie Hill Farms

And so many wonderful types of squash – spaghetti, butternut, kabocha, acorn, buttercup – so many to choose from but I finally settled on acorn because they’re just so darn pretty.  Those are kabocha above.  That’s the fun thing about this Quinoa Stuffed Acorn Squash, it will look so elegant on your table but takes only a few minutes to make.  I loved the thin stalks and I’ve made some celery soup from it as well that I’ll share soon.  I wondered if there would be a difference in taste and I may have detected a slightly stronger flavour but I’m not quite sure.

Adding Maple Syrup Completes This Recipe

The maple syrup was a great addition to the squash but if you don’t have it, a friend of mine uses a little butter and cinnamon and I think that would be delicious!

I didn’t even know until recently that people like to make jokes about Canadians and their maple syrup – it could be worse, right?  They could make fun of our obsession with Tim Horton’s, hockey, and poutine – oh,wait, they do! It’s all good and of course, there is some truth to it so we better all have the ability to laugh at ourselves, don’t you think?

The maple syrup container I used contains just a little over 4 ounces!  It’s kind of like those liquor bottles that people slip into their jackets! When we need a nip, we just take a sip…..Kidding!  I hope you try this super easy Quinoa Stuffed Acorn Squash dish and wow your guests over the holidays or just surprise your family with a healthy treat during the week.  Cheers!

1 closeup photo of a quinoa stuffed acorn squash halve on a white plate

 

Quinoa Stuffed Acorn Squash With Maple Glaze

This Quinoa Stuffed Acorn Squash recipe makes use of delicious farm fresh acorns and a beautiful mix of fresh vegetables and quinoa that make this entree healthy and delicious! The addition of the maple syrup glaze is equally as delicious and adds a nice sweetness to the mix. 
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 311kcal
Author: Robyn Gleason @ Simply Fresh Dinners

Ingredients

  • 2 acorn squash halved (Careful when cutting them, they can roll around on you. Use a very sharp knife)
  • 1/2 tbsp maple syrup
  • 1 cup quinoa
  • 1 tbsp olive oil extra virgin
  • 1/4 cup red peppers diced
  • 1/4 cup carrots sliced thinly
  • 1 small handful of kale chopped finely
  • 1/4 cup onion diced finely
  • 1 tsp minced garlic
  • 1 stalk celery diced finely
  • 2 tsp sunflower seeds or walnuts or pine nuts
  • 1/4 cup apple diced finely

Instructions

  • Preheat the oven to 425 F. Scoop the flesh and seeds from each halved piece of squash using a spoon or melon baller.
  • Brush the cut sides with maple syrup, ensuring you do the insides as well. Season with a little salt and pepper.
  • Place cut sides down on parchment paper or foil wrap on baking sheet and bake for 25 minutes or until fork tender. Check at 20 minute mark. It may require more or less time depending on your oven. Mine was done perfectly in 25 minutes.
  • Cook the quinoa according to the directions on the package. I used organic vegetable broth instead of water.
  • Heat the oil in a medium sized saucepan on med-high heat. Saute onions, garlic, carrots and celery until softened. Add sunflower seeds and kale, cooking for an additional 3 minutes.
  • Remove from heat and add apple, mixing well.
  • Add mixture to quinoa and mix thoroughly.
  • Scoop mixture into acorn halves and serve immediately.
  • NOTE: If you time this right and cook all the elements at the same time, everything will be piping hot. If it needs a little help, don’t hesitate to return stuffed acorn into oven for 5-7 minutes before serving.

Nutrition

Calories: 311kcal | Carbohydrates: 55g | Protein: 8g | Fat: 7g | Sodium: 23mg | Potassium: 1089mg | Fiber: 7g | Sugar: 3g | Vitamin A: 2465IU | Vitamin C: 37.7mg | Calcium: 100mg | Iron: 3.6mg
Tried this recipe?Let us know how it was!

2 quinoa stuffed acorn squash halves on a oval white plate with a silver fork

Follow us on Facebook for more delicious farm-fresh recipes, and updates on our growing seasons!

 

Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Winter Squash Recipes from Barrie Hill Farms

Vegetarian Butternut Squash Soup

Vegan Pumpkin Pasta

 

When is Squash Available at Barrie Hills Farm?A calendar showing when crops are available at Barrie Hills Farm.