Ingredients
1-1.5 lb. butternut squash
2 tablespoons olive oil
1 cup onion, chopped
1 cup carrot, chopped
1 cup celery, chopped
4 cloves of garlic, minced
2 tbsp maple syrup
2 tbsp brown sugar
2 tbsp canned pumpkin
1 tsp ground nutmeg, cinnamon, allspice
6+ cups chicken stock
heavy cream if desired
salt and pepper to taste
Preparation
- if desired, roast butternut squash in oven for 1 hour at 300F.
- saute onions, carrots, celery and garlic in large soup pot until translucent (approximately 10 minutes.
- add squash, pumpkin and stock to soup pot.
- bring to a boil, then simmer for 30 minutes.
- add brown sugar, spices and maple syrum. Stir.
- remove from heat.
- stir in cream, if desired.
- add salt and pepper to taste.
- blend mixture in food processor.
- if desired, garnish the soup with sour cream, chopped chives and/or toasted pumpkin seeds.
