BUTTERNUT SQUASH & GINGER SOUP
Submitted by Laura Morrison. Serves 6-8.
(Adapted from a recipe by published in the Concord Monitor.)
1/4 c. butter
1 large onion, finely chopped
1″ piece of ginger, grated
2 garlic cloves, chopped
6 cups chicken or vegetable broth
3 lbs. butternut squash
1t ground thyme
2-3 T. maple syrup
salt to taste
Cut squash in half, scoop out seeds, and place cut side down on oiled roasting pan. Roast in 400 degree oven until soft. About 30 minutes.
Meanwhile, in large pot, heat butter and add onions, garlic and ginger. Cook over medium heat until onions are translucent. Do not let garlic brown. Set aside.
Once squash is cooked, scoop out cooked flesh (careful…it’s wicked hot!) and add to pot with onion mixture. Add broth and herbs. Bring to a boil and simmer for about 30 minutes. Puree in pot with stick blender or transfer to blender and puree. Add maple syrup.
Freezes well and so yummy!
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Vermont Maple Baked Beans (Crockpot Recipe)
Submitted by Laura Morrison. Serves 10+.
(Adapted from The Official Vermont Maple Cookbook.)
2 lbs. Dried Beans, yellow eye, navy or other
1/2 tsp. baking soda
1 tsp. salt
1 tsp. dry mustard
1 medium onion, peeled
1-1/2 cups pure Maple Syrup
Wash and pick over beans. Cover with cold water, add soda and soak overnight. In the morning, rinse beans and boil gently in fresh water until skins wrinkle. Drain off bean water and retain! Place onion in bottom of crock pot, add drained beans, salt, mustard and maple syrup. Pour in bean water to cover. Bake on low for 8-12 hours. Check periodically and add more water as needed. For the last hour, cook uncovered to let thicken up.
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MAPLE NUT MUFFINS
Submitted by Laura Morrison. Makes one dozen.
(Adapted from a recipe from Dishing Up Vermont cookbook.)
2 cups White Whole Wheat Flour (King Arthur)
1/4 cup maple sugar
1 T. baking powder
1/4 tsp. fine sea salt
1 egg
1 cup whole milk
1/2 cup butter, melted and slightly cooled
2/3 cup pure maple syrup
Additional maple sugar for topping.
-Preheat oven to 350. Grease a muffin pan.
-Mix flour, maple sugar, baking powder and salt in a medium bowl. Whisk the egg, milk, butter and maple syrup in another medium bowl. Add the milk mixture to the flour mixture, stirring until almost combined.
-Spoon into muffin cups. Sprinkle with maple sugar.
-Bake about 20 minutes until firm to the touch. Cool.
