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Canadian Maple Squash soup

Contributed By: Edith , NS | See all of Edith 's recipes
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  50 Minutes
  10 servings
large butternut squash peeled and cut in large chunks)
1 large onion, chopped
2 med carrots,peeled
1/2 cup red lentils
1 inch piece of ginger,chopped (may substitute 1/2 tsp ground)
Chicken broth to cover (about 4 cups -depends on size of pot and squash)
1Tbsp curry powder
1/2 tsp ground cumin
pepper to taste
4oz cream cheese, cubed
1 1/2 Tbsp real maple syrup
3 slices pancetta, cooked crisp and crumbled (can substitute real bacon)
Opt (milk or cream to thin)
Slice butternut squash into rounds and peel each discarding seeds and peel. Place in large dutch oven with onion,ginger, carrots, lentils, spices and chicken broth. Bring to boil and simmer for 30 minutes until squash and lentils are cooked. Add cream cheese and maple syrup. Using an immersion blender process until creamy. May thin with milk or cream to thin. Sprinkle pancetta on each serving and drizzle with a little sour cream or yogurt for presentation.

To make this dairy free omit the cream cheese and milk for a healthier and delicious soup. For a vegan soup omit the pancetta.

Date Added: 09/28/2010
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Jane Reviewed: 10/21/2010
loved it!
Very flavorful and easy to make. Made for a dinner party and everyone raved.
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