Butternut Squash Soup

Fall is the time for soups. One of my wife's favorites is Butternut Squash Soup. It's easy to prepare and holds well in the refrigerator.



                                                  Butternut Squash Soup

2-3 small butternut squash. Peel and cube into 1-inch pieces.
1 small onion, peeled and diced
1 carrot, peeled and diced
2 tablespoons butter
8 cups chicken stock
1/4 cup heavy cream
1-1/2 tablespoons maple syrup
1/2 tsp. pumpkin spice
1/4 tsp. nutmeg
salt/pepper to taste


Peel and dice squash. Melt butter in large stock pot over medium-high heat. Add onion and carrot. Cook 7-8 minutes until onion is translucent. Add squash and stock. Reduce heat to medium. Slow simmer for 20 minutes or until squash is tender.

Use a blender stick to puree contents, or remove squash, carrot, and onion with slotted spoon and puree in a blender. Return to stock pot. Season with salt. pepper, pumpkin spice, and nutmeg. Cook for 5-6 minutes more.  Remove from heat. Add heavy cream and maple syrup.


Topping

1 cup whipped cream
1/4 tsp nutmeg
1 tablespoon maple syrup.

Spoon over individual portions before serving.