Butternut Squash Soup

I love soup. Soup is a hearty, one-dish meal suitable for any occasion, especially in colder weather. One of my wife's favorites is Butternut Squash Soup.


                           Butternut Squash Soup


5 butternut squash
2 carrots, peeled and diced
1/2 cup diced onion
2 cartons chicken stock
1 cup heavy cream
2 tbl. spoons butter
2 tsps. dried thyme
2 tsps. pumpkin spice
1/2 cup maple syrup
2 tsps. salt
1 tsp. white pepper


To peel butternut squash, divide long top from rounded bottom. Peel like a cantaloupe, from top to bottom, with a paring knife. Slice bottom in half, remove seeds, and dice into smaller cubes. Dice upper portion the same way.

In a soup pot, melt butter on medium-high heat. Saute onions until soft. Add carrots and cook 2 minutes. Reduce heat to medium and add squash and stock.

Cook 1 hour until squash is soft. Buzz soup with blender stick until creamy. (For really satiny soup, strain through a sieve to remove pulp). Add thyme, pumpkin spice, salt, and pepper. If too thick, add additional water or chicken stock. Cook twenty minutes on low heat.

When reheated, additional stock may be needed to thin out cold soup.

Top with maple cream and a sprinkle of cinnamon.

                                    
                                     Maple Cream

1 cup whipped cream (Bought or hand whipped)
2 tbl. spoon maple syrup

Mix thoroughly.