Maple Roasted Butternut Squash Soup

 1 butternut squash (about 3 lbs)
 4 tbsp butter, softened
 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

Preheat oven to 325 degrees.

2

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).

3

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

4

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

5

Add chicken stock and bring to boil.

6

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

7

Using blender, puree soup in batches.

8

Combine cream and second amount of maple syrup.

9

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

10

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

Ingredients

 1 butternut squash (about 3 lbs)
 4 tbsp butter, softened
 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

Directions

1

Preheat oven to 325 degrees.

2

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).

3

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

4

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

5

Add chicken stock and bring to boil.

6

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

7

Using blender, puree soup in batches.

8

Combine cream and second amount of maple syrup.

9

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

10

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

Maple Roasted Butternut Squash Soup
×