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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut squash in half lengthwise; remove seeds. | 2. Cover squash with olive oil.Sprinkle with salt, pepper, cinnamon and nutmeg. Add maple syrup and garlic cloves in squash cavity.Place in 350*oven and bake for about 50 minutes until squash is cooked.Spoon out the cooked squash and garlic; set aside. | 3. Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and sauté until soft but not brown, about 10 minutes. Season with salt and pepper. | 4. Add the chicken stock and bring to a boil. Simmer for several minutes. Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. Add a bit more maple syrup and cinnamon to taste. | 5. Puree the soup in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with stock or water when reheating.) | 6. Return the soup to the pan and reheat gently. Add the half-and-half, if using. Adjust the seasoning with salt and pepper. | 7. Ladle into a warm tureen, a ceramic bowl or 4 soup plates. If desired, garnish with a spoonful of sour cream and a scattering of pumpkin seeds. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butternut squash	1			63.0	16.366	1.4	0.14
garlic clove	4			-	-	-	-
maple syrup	2	tablespoons		104.0	26.816	0.016	0.024
cinnamon	1/2	teaspoon		-	-	-	-
nutmeg			grated	-	-	-	-
salt				-	-	-	-
pepper			ground	-	-	-	-
extra virgin olive oil	2	tablespoons		-	-	-	-
onion	1/2	cup	diced	32.0	7.472	0.88	0.08
celery	1/4	cup	diced	4.04	0.7499	0.1742	0.0429
carrot	1	cup	diced	52.48	12.2624	1.1904	0.3072
chicken stock	4	cups		345.6	33.888000000000005	24.191999999999997	11.52
half	1/2	cup		-	-	-	-
cream	1/4	cup	sour	113.85	2.6622	1.403	11.1262
pumpkin	2	tablespoons	toasted	0.6188	0.1353	0.0425	0.0029

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.