Cream of Butternut Soup with Maple Nut Crunch Topping

This simple, smooth, and creamy soup is ideal for chilly weather cooking, especially when hearty cold-weather squashes are in season. Butternut squash is slow simmered with vegetable broth and half and half (feel free to substitute your favorite dairy-free milk alternative for a vegan version of this recipe), and lightly seasoned with salt and ground black pepper. The maple nut crunch topping adds some fun texture and flavor to this dish. To make the crunchy topping mixed nuts (we love varieties with almonds, cashews, and hazelnuts in the blend) are coated in butter and maple syrup, and then lightly seasoned with cinnamon, nutmeg, and ginger before broiling to a crisp finish.

Cream of Butternut Soup with Maple Nut Crunch Topping

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.

Servings: 4
Time: 15 minutes
Difficulty: 3 hours
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Ingredients

1½ lbs butternut squash, peeled and diced
2 cups vegetable broth
½ cup half and half
½ tsp salt
¼ tsp ground black pepper
1 tbsp unsalted butter, melted
1 tbsp maple syrup
¾ cup mixed nuts, chopped
¼ tsp cinnamon
⅛ tsp nutmeg
⅛ tsp ground ginger
1 tbsp fresh sage, chopped

Directions

1) Divide butternut squash, broth, and half and half between two Suvie pans. Season with salt and pepper (to streamline this process you can mix everything in a large bowl and then divide the soup between the two Suvie pans). Insert pans into your Suvie, input settings, and cook now or schedule.

Suvie Cook Settings

Bottom Zone: Slow Cook High for 2 hours

2) After the cook, carefully transfer the soup to a blender and puree until smooth. Keep warm until ready to serve.

3) Line a Suvie pan with aluminum foil. Place the melted butter, maple syrup, nuts, cinnamon, nutmeg, and ginger in the prepared pan, stirring to coat.

4) Place the pan in your Suvie and broil topping for 5-7 minutes, rotating the pan halfway through cooking, until toasted. Remove pan from your Suvie and set aside to cool slightly.

5) Divide soup between 4 bowls, season to taste with salt and pepper, and top with maple nut crunch and chopped sage.

Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zones of Suvie, fill reservoir, and set to Slow Cook on High for 2 hours.

Nutrition

Nutritional Information per serving (4 servings per recipe): Calories 282, Total Fat 20g, Total Carbohydrates 20g, Total Sodium 711mg, Total Protein 9g