Corn and Butternut Squash Soup with Maple Syrup

Recipes with Maple Syrup / Thick Soups

Recipe — Corn and Butternut Squash Soup with Maple Syrup
Preparation Time:
Cooking Time:
6 portions
Metric Imperial


  • 3 tbsp vegetable oil
  • 1 medium butternut squash, peeled, seeded and cubed
  • 1 onion, sliced thin
  • 2 celery stalks, cubed
  • 3 garlic cloves
  • 2 tablespoons fresh ginger, chopped
  • 1/2 cup maple syrup (prferably golden syrup for its delicate flavour)
  • 4 cups chicken stock (or vegetable stock)
  • 2 cups frozen corn
  • Salt and pepper, to taste
  • 1/2 cup sour cream
  • Chives, to taste


  1. In a large saucepan over high heat, sauté squash, onion, celery, garlic, ginger and maple syrup in the oil for about 6 minutes.
  2. Add chicken broth, bring to a boil and simmer for 5 minutes over medium heat.
  3. Purée until creamy (If the mixture is too thick, add some broth or water.)
  4. Return to pot. Add corn, salt and pepper and cook over medium heat for 5 minutes.
  5. To serve, garnish with sour cream and chives.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes with Maple Syrup

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.