Native Style Squash Soup for Cold Fall and Winter Days

This recipe is one both my grandmother and great grandmother made, and it is delicious. It can be served with cornbread, biscuits, or crackers. Drink it by the cup or fill up a big bowl with hot, comforting soup.

Native Style Butternut Squash Soup

2 tablespoons olive oil
1 large carrot – chopped
1 onion – chopped
4 cups cubed butternut squash, fresh is best
4 cups vegetable broth
1/2 cup pure maple syrup
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper

Heat oil in a large soup pot over medium heat. Add carrot and onion. Cook for 4 or 5 minutes until vegetables begin to soften. Add in butternut squash, vegetable broth, maple syrup, and salt and pepper. Bring to a boil, reduce heat and simmer until squash is tender (30-40 minutes). After cooling, blend in small batches till soup is all pureed or use an immersion blender in hot soup. Spoon into bowls and enjoy!

Optional: Garnish with roasted pumpkin seeds, parsley, and drizzled melted butter and maple syrup.

Buy your squash, other fruits and veggies, honey, and fresh dairy products from local Maine farmstands and at local farmer’s markets. Buying fresh means better quality produce, and it supports hard-working Maine farm families.


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