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Butternut & Kabocha Squash Soup with Apples & Smoked Maple Syrup

October 1, 2015

Chef Kevin Lasko started Vermont Farms Catering and culinary event space and supper club, The Backroom in Pittsfield, Vermont. Chef Kevin is a NECI grad that returned to Vermont after spending years working in some of New York City's most acclaimed kitchens, including Jean-Georges Vongerichten's Mercer Kitchen and Drew Neiporent's Montrachet and as Executive Chef of Park Avenue Seasons. Needless to say, we are very excited to have him back in Vermont cooking fabulous food! 



Butternut & Kabocha Squash Soup with Apples & Smoked Maple Syrup

Serves: 6


1 Butternut Squash, Cut in half & Seeds Removed
1 Kabocha Squash, Cut in half & Seeds Removed
1 Medium Onion, Peeled & Sliced
1 Finger Ginger, Peeled & Sliced
2 T Butter
2 Honeycrisp Apples, Peeled & Sliced
¼ C Pure Maple Syrup
64 OZ Chicken Stock, Preferably Homemade
½ C Heavy Cream (Optional)
2 T Sugar Bobs Smoked Maple Syrup


Put squash cut side down on a parchment lined sheet tray and roast in a 400 degree oven until cooked through, approximately 30 minutes. Let squash cool, then scoop out the flesh, discarding the skin. In a large heavy bottom pot combine onion & garlic with butter and a large pinch of salt and cook over low heat until soft and translucent, about 10 minutes. Add the squash flesh and all remaining ingredients, except the Smoked Maple Syrup. Bring to a simmer and cook until apples are soft, 40 minutes. Puree in a blender and pass the soup through a fine meshed strainer, adjust seasoning with salt. Divide among 6 bowls and spoon a little smoked maple syrup on top of each bowl of soup. Serve immediately.

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