Name: Maple Roasted Butternut Squash Soup
Ingredients: 1 butternut squash (about 3 lbs); 4 tbsp butter, softened; ¼ cup Calef's Pure Maple Syrup; 1 tbsp vegetable oil; 1 large carrot (peeled and diced); ½ large white onion (diced); 1 stalk celery (diced); 4 cups chicken stock; 2 cups heavy cream; ¼ cup Calef's Pure Maple Syrup (second amount); salt and pepper to taste

1 butternut squash (about 3 lbs)

4 tbsp butter, softened

¼ cup Calef's Pure Maple Syrup

1 tbsp vegetable oil

1 large carrot (peeled and diced)

½ large white onion (diced)

1 stalk celery (diced)

4 cups chicken stock

2 cups heavy cream

¼ cup Calef's Pure Maple Syrup (second amount)

salt and pepper to taste

Preheat oven to 325 degrees.

Peel squash and cut in half. Scoop out seeds and spread butter over squash. Place cut side up in a rimmed baking sheet and drizzle with 1/4 cup Calef's Pure Maple Syrup. Roast until tender (about 50 minutes).

Using a large saucepan sauté carrot, onion, and celery in vegetable oil until vegetables begin to take on color.

Cube baked squash and add to vegetables along with any caramelized butter and syrup found in pan.

Add chicken stock and bring to boil.

Reduce heat and simmer until vegetables are tender (about 30 minutes).

Using blender, puree soup in batches.

Combine cream and second amount of maple syrup.

Return soup to a boil and season to taste with salt and pepper.

Serve in warm bowls (drizzle with Calef's Pure Maple Syrup for garnish).

Ingredients