Butternut Squash Soup
serves 4 - 6
- 3 and 1/4 pounds of butternut squash - peeled and cut into chunks
- 1 large onion - chopped
- 2 cloves of garlic - chopped
- 3 tablespoons of butter
- 1 teaspoon of cinnamon
- 3 and 1/2 cups of chicken stock (or vegetable stock)
- 2 tablespoons of maple syrup
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
In a large pot melt the butter on medium temperature and add the onions.
Cook the onions for about 5 minutes.
Stir in the garlic and the cinnamon and cook for another 30 seconds.
Add the squash and cover with 3-4 cups of stock
Bring pot to a boil then turn down the heat and simmer for about 25 minutes or until the squash is tender.
Puree the vegetables in small batches. Put puree in separate pot. Stir in the maple syrup.
Add cooking stock according to desired thickness; season with salt and pepper.
This butternut squash soup recipe is a delicious treat to serve on a cold day. This video recipe will show you everything you need, from peeling the butternut squash to seasoning the soup – and you’ll have a delicious meal in no time! Enjoy!