By: Beth Dooley
Serves 4 to 6.
Beth Dooley’s recipe for maple squash soup features a unique and delicious combination of coconut milk, maple syrup and winter squash. This freezes nicely, so you can easily double the recipe. Vary the squash to your taste. Image from vegangela.com.
2 tablespoons rice bran or vegetable oil
1 medium onion, chopped
2 pounds butternut squash, peeled, and cut into 1/2-inch pieces
1 cup apple cider
2 cups vegetable stock or water
1 cup coconut milk
2 tablespoons maple syrup
Salt and freshly ground black pepper
Heat the oil in a heavy saucepan over low heat, and sauté the onion, stirring, until its
tender but not browned, about 5 minutes.
Add the squash, apple cider, and stock. Simmer until the squash is very tender, about 20
minutes. Stir in the coconut milk and the maple syrup. Working in batches, puree the soup
in a blender. Return the soup to the pot, adding more liquid as desired, season with salt
and pepper, and heat through. Serve garnished with microgreens and spiced pepitas.