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Cream of Squash Soup with Roasted Bacon and Maple Recipe
Cream of Squash Soup with Roasted Bacon and Maple
Raphaël Vézina, Le Laurie Raphaël, Québec
Raphaël Vézina, Le Laurie Raphaël, Québec
The Cuisine of Quebec City and its region
Total time: 1hr to 2hr

Cooking time: 90 minutes

Difficulty: Easy
For 4 servings

- 200 g / 7 oz bacon slices
- 2 kg / 4 lb butternut squash, peeled, seeded and cut into pieces
- 2 garlic cloves, chopped
- 150 ml / 5/8 cup maple syrup (preferably amber for its rich flavor)
- 7 g / 1 Tbsp. five spice powder
- salt to taste
- 1 onion, peeled and cut in pieces
- 60 g / 1/4 cup butter
- 1 liter / 4 cups maple water*
  1. Preheat the oven to 180° C / 350° F.
  2. Place the bacon slices, squash pieces and garlic in a roasting pan. Pour on the maple syrup and sprinkle with the five spice powder and salt. Roast in the oven until the squash begins to color.
  3. In a Dutch oven, sweat the onion in the butter. Add the roasted ingredients. Add the maple water and simmer over low heat for about 15 minutes.
  4. Purée in a blender, correct the seasoning and strain. Keep hot.


  1. Ladle the soup into four bowls.
  2. Garnish with toasted pumpkin seeds or chopped fresh herbs, if desired.

To make a complete dish, add a few nice pan-seared scallops. 

More recipe ideas

 *Look for maple water in the grocery store, bearing the NAPSI certification. 

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