Yeany’s Maple Recipe of the Week: Butternut Squash and Corn Soup

Yeany -2Butternut Squash and Corn Soup – Another delicious recipe from Yeany’s Maple!

Yeany’s Maple Butternut Squash and Corn Soup


3 tablespoons of butter
1 medium butternut squash, peeled, seeded and cubed (about 3 cups)
1 onion
2 celery stalks, chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, minced
4 cups chicken stock (can substitute vegetable stock)
½ cup Yeany’s Maple Syrup
2 cups frozen corn
Salt and pepper to taste
Sour cream
Fresh chives, chopped
Bacon, fried and crumbled (optional)


~In a large saucepan, melt butter over medium-high heat. Add squash, onion, celery, garlic and ginger, sauté 6 minutes or until vegetables are softened.

~Add chicken or vegetable stock and Yeany’s Maple Syrup. Bring to a boil. Lower heat to medium and simmer about 20 minutes or until squash is tender.

~Let cool about 15 minutes, then puree until creamy using a blender, food processor or handheld blender.

~Return to pot. Add corn, salt and pepper and cook over medium heat for about 5 minutes.

~To serve, garnish with a dollop of sour cream, topped with chives and crumbled bacon.

~Serves 6.

Yeany’s Maple Syrup and other maple products can be found at Yeany’s location in Marienville; Leeper Market; Haller’s Store in Tionesta; Sara Jane’s Deli in Fryburg; and Hirsch’s Meats in Kossuth.

Cooking With Maple Products by Dave Yeany

Cooking with Maple Syrup

Pure maple syrup is slightly sweeter than cane sugar. It contains 62 calories per tablespoon as opposed to 54 calories per tablespoon for sugar. But – you use less maple syrup.

To use maple syrup in cooking: substitute 3/4 cup of syrup for each cup of sugar and reduce the liquid in the recipe by 3 tablespoons.

When using Maple Syrup to replace granulated white sugar, first make sure that using the liquid maple syrup will not hurt the recipe.

There is roughly the same amount of sugar in a cup of maple syrup as there is in a cup of granulated white sugar. Using the cup of maple syrup in place of the white sugar adds extra 3.7 ounces (1/3 to 1/2 cup) of liquid to the recipe. To balance the liquid in the recipe, you need to reduce other liquids in the recipe, typically water or milk, by the same amount, 1/3 to ½ cup, for each cup of sugar replaced.

To replace brown sugar, do the following:

1 cup loose brown sugar = ¾ cup maple syrup, reduce other liquids by ¼ cup
1 cup packed brown sugar = 1 cup plus 1 Tbsp maple syrup. Reduce other liquids in the recipe by just less than ½ cup.

Maple Sugar

Maple Sugar can be substituted for granulated sugar, cup for cup.

1 cup granulated sugar = 1 cup of maple sugar

Maple Sugar can also be used in place of brown sugar.

1 cup loose brown sugar = 1 cup maple sugar

If the recipe calls for “packed” brown sugar, I use the following amounts of maple sugar:

¼ cup packed brown sugar = ½ cup maple sugar
½ cup packed brown sugar = ¾ cup maple sugar
¾ cup packed brown sugar = 1 cup maple sugar
1 cup packed brown sugar = 1 ¼ cups maple sugar

I increase the maple sugar by ¼ cup more than what the recipe calls for in packed brown sugar.

About Yeany’s Maple:

Yeany’s Maple is a 3,000 tap operation in Forest County, producing approximately 1,000 gallons of maple syrup each year.

Maple Grades

– Golden Maple Syrup – with a delicate taste
– Amber Maple Syrup – with a rich taste
– Dark Maple Syrup – with a robust taste
– Very Dark Maple Syrup – with a strong taste

For more information on Yeany’s Maple Syrup, visit



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