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Pumpkin Soup

Maple acorn squash puree


1 acorn squash, about 1.5 kg (3 lb)

30 ml (2 tbsp.) Domaine du Grand Reed maple syrup

45 ml (3 tbsp.) butter

15 ml (1 tbsp.) grated fresh ginger or a   pinch of ground ginger

Salt and pepper



  1. Put the grill at the center of the oven. Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

  2. On a work surface, cut the squash in half lengthwise and remove the seeds. Salt and pepper. Place on the baking sheet, cut side down, and cook for 1 hour or until the squash is tender at the tip of a knife. Let cool.

  3. Remove the flesh with a spoon. In a food processor, puree the flesh of the squash with the rest of the ingredients. Salt and pepper.

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