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Maple Curried Squash Soup

Course: Appetizer
Cuisine: Maple Gastrique
Servings: 6 people


  • 2 cup butternut squash soup — cut into % inch pieces
  • 1 cup carrots — roughly chopped into % inch pieces
  • 1 cup onions — roughly chopped into % 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


  • 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!


Recipe courtesy of Chef Scott Morash, Sobeys Bedford.