This creamy butternut squash maple soup, created by UC Davis Health Executive Chef Santana Diaz, celebrates the best flavors of fall. Sweet butternut squash and rich maple syrup come together in a comforting bowl that highlights Chef Diaz’s passion for transforming fresh, locally sourced ingredients into memorable dishes.
For the freshest flavor, visit your local farmers market and gather seasonal ingredients to make this cozy soup at home.
Read why winter squash is good for you and how to cook it
Ingredients
- 3 cups butternut squash, diced fresh ½ inch cubes
- ½ cup Yukon Gold potato, peeled, diced
- ½ cup yellow onion, fresh, diced 1/4"
- ½ tsp fresh garlic, minced
- ½ cup heavy cream
- ½ cup milk low-fat 2%, cold
- ½ cup water, cold
- ½ tsp rosemary, fresh chopped
- ½ tsp chives, fresh chopped
- ½ tsp thyme, fresh
- ¼ tsp white pepper, ground
- ¼ tsp kosher salt, non-iodized
- Pinch turmeric, less than 1/8 tsp
- 2 Tbsp maple syrup
Instructions
- Use fresh sage, rosemary, chives, and thyme. Wrap in cheesecloth and tie with cooking twine to make a sachet.
- Place butternut squash, potatoes, water, and onions in a stock pot.
- Slowly heat and bring to a soft boil, then add the herb sachet.
- Allow to boil until the squash and potatoes are cooked through.
- Add the cream, milk, pepper, and salt, then purée until smooth.
- Fold in the maple syrup and turmeric.
- Ensure the temperature reaches at least 165°F.
- Serve warm.
