This bright-colored, fresh-tasting soup is a staple for the cooler seasons.
CREAMY BUTTERNUT SQUASH SOUP
In a heavy-bottom sauce pot set over medium heat, add the oil. Slowly sauté the onions, celery, carrots, and garlic until tender. Add the butternut squash and continue to slowly sauté for about minutes. Add the sachet and the chicken Stock/water. Bring to a boil then reduce the heat and simmer until the squash is cooked through and tender.
Remove the sachet and set to the side.
Working in batches, transfer soup to a blender and puree until smooth. Strain through a fine mesh strainer and place back into the heavy bottom sauce pot. Add the sachet back in.
Bring the puree back to a simmer and add the heavy cream and maple syrup. Taste for seasoning. Add salt and pepper and more syrup if needed.
Heat thoroughly and serve. Garnish with a spiced crème fraiche, sour cream or toasted pumpkin seeds.