Liven up breakfast or brunch with these spiced butternut squash waffles! Inspired by the warm spices of chai tea, these tender and delicious waffles are made with Pacific Foods® Organic Butternut Squash Soup with Cinnamon and Nutmeg instead of milk, giving them a uniquely moist texture and golden color that pairs perfectly with butter and maple syrup.
Heat a large Belgian waffle maker (ours makes 4 square waffles at a time). While the waffle maker is heating, stir the flour, brown sugar, baking powder, cardamom, ginger and salt in a large bowl. In another bowl, beat the soup, eggs and melted butter.
Add the soup mixture to the flour mixture and mix just until combined (with no large lumps).
Brush the inside of the waffle maker with avocado oil. (Amount of batter per waffle and cooking time will vary based on waffle maker. Follow the manufacturer's instructions for yours. Ours uses about 1/3 cup per waffle). Pour the batter into the waffle maker. Close and cook until golden brown and done. Repeat with the remaining batter. Serve warm with whipped cream and fresh berries, warm maple syrup or Brown Butter Maple Lemon Topping (see tip).
You can also flavor these waffles using chai tea bags! Omit the brown sugar, cardamom and ginger. Pour 1/2 cup of the soup into a microwavable cup. Stir in the contents of 2 chai tea bags. Microwave on HIGH for 1 1/2 minutes. Let cool. Add to the batter mixture with the remaining soup.
For Brown Butter Maple Lemon Topping, heat 3 tablespoons salted butter in a 1-quart saucepan (light-colored interior is preferred so you can monitor browning) over medium heat. Cook for 2 minutes or until golden brown but not dark brown (watch it closely). Stir in 1/4 cup pure maple syrup and 1 tablespoon lemon juice (careful- it may spatter). Remove from heat. Stir and serve warm.