Butternut Squash and Apple Soup with Maple Syrup and Chili Oil - alive magazine

Name: Butternut Squash and Apple Soup with Maple Syrup and Chili Oil - alive magazine
Ingredients: 1 Tbsp (15 mL) unsalted butter; 1 medium onion, diced; 1 medium-large butternut squash, peeled, seeded, and chopped; 4 red or golden apples, peeled, cored, and chopped, plus 1 apple, finely diced and tossed in lemon juice, for garnish (optional); 1 tsp (5 mL) sea salt; 1/2 tsp (2 mL) black pepper; Bouquet of thyme; 1 crushed garlic clove; 2 cups (500 mL) homemade or high-quality vegetable stock; 2 1/2 cups (625 mL) water, more if needed; 1 Tbsp (15 mL) maple syrup for garnish; Celery leaves to garnish; 1/2 tsp (2 mL) chili oil

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Warming and satisfying, this delicious soup combines the nutty flavour of squash with the tangy sweetness of apples and maple syrup for a comforting combination…

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Ingredients

1 Tbsp (15 mL) unsalted butter
1 medium onion, diced
1 medium-large butternut squash, peeled, seeded, and chopped
4 red or golden apples, peeled, cored, and chopped, plus 1 apple, finely diced and tossed in lemon juice, for garnish (optional)
1 tsp (5 mL) sea salt
1/2 tsp (2 mL) black pepper
Bouquet of thyme
1 crushed garlic clove
2 cups (500 mL) homemade or high-quality vegetable stock
2 1/2 cups (625 mL) water, more if needed
1 Tbsp (15 mL) maple syrup for garnish
Celery leaves to garnish
1/2 tsp (2 mL) chili oil