This bright-colored, fresh-tasting soup is a staple for the cooler seasons.

Butternut Squash Soup


1 tablespoon light olive oil 3 cups chicken stock or water or combination
1 lb. butternut squash- after beeing peeled, seeded, and chopped 1 satchet containing: 1/2 cinnamon stick, 2 bay leaves, 4 thyme sprigs, 1 rosemary sprig, and 15 whole black peppercorns
1/2 ea. yellow onion- peeled and rough chopped 1/4 cup heavy cream
1 ea. stalk celery- rough chopped 2 tablespoons maple syrup
1 ea. carrot- peeled and chopped Salt and pepper to taste
1 clove garlic- smashed and peeled YIELD: 4-5 6oz. portions



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.