Starters and hors d'oeuvres

Corn and Butternut Squash Soup with Maple Syrup

Potage à la courge musquée et maïs à l’érable

  • 45 ml (3 tablespoon) vegetable oil
  • 1 medium butternut squash, peeled, seeded and cubed
  • 1 onion, sliced thin
  • 2 celery stalks, cubed
  • 3 garlic cloves
  • 45 ml (3 tablespoons) fresh ginger, chopped
  • 125 ml (1/2 cup) maple syrup
  • 1 L (4 cups) chicken stock (or vegetable stock)
  • 500 ml (2 cups) frozen corn
  • Salt and pepper, to taste
  • 125 ml (1/2 cup) sour cream
  • Chives, to taste
Preparation time
10 minutes
Cooking time
15 minutes
6 portions
  1. In a large saucepan over high heat, sauté squash, onion, celery, garlic, ginger and maple syrup for about 6 minutes. Add chicken broth, bring to a boil and simmer for 5 minutes over medium heat.
  2. Purée until creamy (if the mixture is too thick, add some broth or water).
  3. Return to pot. Add corn, salt and pepper and cook over medium heat for 5 minutes.
  4. To serve, garnish with sour cream and chives.