Creamy Maple-Bacon Butternut Squash Soup

Recipes with Maple Syrup / Recipes with Maple Water / Soups / Thick Soups

Preparation Time:
Cooking Time:
4 portions
Metric Imperial


  • About 7 oz bacon, sliced
  • About 4 lbs butternut squash, peeled, seeded, and chopped
  • 2 cloves garlic, minced
  • About 5/8 cup maple syrup (preferably amber syrup for its rich flavour)
  • 1 tbsp five-spice powder
  • Salt, to taste
  • 1 onion, peeled and chopped
  • About 1/4 cup butter
  • 4 cups NAPSI-certified maple water


  1. Preheat oven to 180° C (350° F).
  2. Place bacon slices, chunks of squash, and garlic into a roaster. Pour in maple syrup and sprinkle with five-spice powder and salt. Roast until the squash begins to colour.
  3. In a large pot, sweat the onion in the butter. Add the roasted ingredients. Add the maple water and simmer over low heat for about 15 minutes.
  4. Puree in a blender, adjust the seasonings, and strain through cheesecloth or a sieve. Keep warm.


  1. Divide the soup into four bowls. Garnish with toasted pumpkin seeds or finely chopped herbs, if desired. To make a full meal, add a few nicely pan-seared scallops.

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 by Raphaël Vézina


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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.