1) Preheat oven to 350 F. Pierce squash in several places with a fork and bake until soft, 45 minutes to 1 hour. Remove and let cool slightly, then cut in half and scoop out and discard the seeds and stringy membranes and scoop the squash into a bowl.
2) In a large flameproof casserole or heavy stockpot, melt the butter over moderately low heat. Add onions and cook stirring occasionally, until golden brown, about 30 minutes.
3) Sprinkle flour over the onions, increase heat to moderate and cook, stirring, for about 2 minutes to make roux. Whisk in the milk and chicken broth. Bring to a boil, stirring frequently. Season with salt and cayenne pepper.
4) In batches in a blender or food processor, puree the baked squash with the soup base until smooth. Return to the pot, add cream and maple syrup and simmer 10 minutes to blend the flavors. Check the seasonings; if there is not enough bite to contrast the slight sweetness of the squash and maple syrup, add more cayenne pepper to taste.
(This soup can be made a day ahead and refrigerated or weeks ahead and frozen.)
Serve hot and garnish with a sprinkling of toasted pecans.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (279g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 94 (43%)|
|Amt Per Serving||% DV|
|Total Fat 10.4g||14 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 31.9mg||10 %|
|Sodium 31.6mg||1 %|
|Potassium 741.5mg||20 %|
|Total Carbohydrate 30.2g||9 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 26g|
|Protein 4.3g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 218
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