Maple Curried Squash Soup

Maple Gastrique, Pure Infused Maple Syrup

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Maple Curried Squash Soup

Course: Appetizer
Cuisine: Maple Gastrique
Servings: 6 people

Ingredients

  • 2 cup butternut squash — cut into ¾ inch pieces
  • 1 cup carrots — roughly chopped into ¾ inch pieces
  • 1 cup onions — roughly chopped into ¾ inch pieces
  • 1 litre Compliments Sodium Reduced Chicken Broth
  • 400 ml Coconut Milk
  • 6 tsp PURE Infused Maple, Ginger, Apple Cider Gastrique
  • 6 tsp Compliments Light Sour Cream
  • 6 tsp pumpkin seeds — toasted
  • 2 tbsp each: garlic and ginger — roughly chopped
  • 2 tbsp each: fresh thyme and chives — chopped
  • 2 tbsp canola oil
  • 1/2 tbsp Compliments Curry Powder
  • salt and pepper to taste

Instructions

  • Heat oil in a soup pot on medium-high.
  • Add squash, carrots and onions. Cook for 5-7 minutes or until vegetables begin to brown.
  • Add garlic, ginger, thyme and curry powder; continue to cook 2-3 minutes, stirring often.
  • Add chicken broth and bring soup to boil. Reduce heat and simmer for 20-25 minutes.
  • Add coconut milk and simmer for 1-2 more minutes.
  • Remove from heat and puree using a blender or stick mixer.
  • Serve in 6 soup bowls and garnish each bowl with a dollop of sour cream, a sprinkle of fresh chives, toasted pumpkin seeds and a drizzle of maple gastrique.
  • Serve and enjoy!

Notes

Recipe courtesy of Chef Scott Morash, Sobeys Bedford.

Maple Gastrique

This is probably the most ‘chefy’ of all our maple creations – a perfect way to leave your dinner guests wondering how you transformed those simple sautéed greens. PURE’s Maple Gastrique makes it super easy because we did all the hard work balancing the sweetness of maple syrup, with the tartness of pure apple cider vinegar. The result is that you get all the kudos. In addition to sautéed vegetables, we love it as a way to transform stir frys (a light drizzle does wonders!), use it in sauces to add depth and complexity to flavours, and as the base for Asian dipping sauces for dumplings and gyoza.

How To use

  • Stir frys and steamed or roasted vegetables (a light drizzle does wonders!)
  • All kinds of sauces – pan sauces, tomato-based sauces or even curry cream sauces
  • Salad and coleslaw dressings and vinaigrettes
  • Drizzling over pork or chicken before serving
  • Steaming mussels, along with cream and fresh thyme
  • An Asian dipping sauce for dumplings and gyoza – in combination with a little soya sauce and rice wine vinegar