Sweet Mama Soup
Pick your squash, then follow this soup recipe flavored with apples, maple syrup, and whipping cream.
Recipe from Better Homes and Gardens
8 side-dish servings
2 - 2 1/2 pounds Sweet Mama, butternut, or acorn squash
1 medium onion, chopped
1 tablespoon olive oil
5 cups chicken broth
2 medium cooking apples, peeled, cored and quartered
1/4 cup pure maple syrup
1 cup whipping cream
Salt and black pepper
Chopped red and/or green apple
Preheat oven to 350 degrees F. If using Sweet Mama, use half to three-fourths of the squash. If using butternut or acorn squash, cut in half lengthwise; remove and discard seeds. Arrange squash, cut sides down, in 3-quart rectangular baking dish. Bake for 1 to 1-1/4 hours for Sweet Mama, 45 to 60 minutes for butternut or acorn, or until squash is tender. Remove from oven; cool slightly. Scoop pulp from squash halves. Place cooked pulp in a bowl; mash with a potato masher or fork (you should have about 2 cups pulp).
Meanwhile, in a saucepan cook onion in hot oil for 5 minutes or until onion is tender. Stir in broth, apples, and maple syrup. Bring to boiling, reduce heat. Simmer, covered, for 20 minutes or until apple is very tender. Remove from heat. Cool slightly. Stir in mashed squash.
Return blended squash mixture to saucepan. Stir in whipping cream (if necessary, add additional broth to make desired consistency); heat through. Season to taste with salt and pepper. Sprinkle each serving with chopped apple. Makes 8 side-dish servings.
Per Serving: cal. (kcal) 225, Fat, total (g) 13, chol. (mg) 43, sat. fat (g) 7, carb. (g) 27, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 13, pro. (g) 3, vit. A (IU) 11564, vit. C (mg) 22, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 28, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 702, Potassium (mg) 486, calcium (mg) 81, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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