Butternut Squash Soup With Maple

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 10
• 3 ounces butter
• 6 cups butternut squash, peeled, seeded, cut into 1/2-inch pieces
• 2 cups onions, diced
• 4 mcintosh apples, cut into 1/2-inch pieces
• 1 cup apple juice
• 8 cups chicken broth
• 1 cup half-and-half
• 1/2 cup maple syrup
• 1 lime, juice of

Recipe

• 1 melt butter in a thick bottom pot over medium heat.
• 2 saute onions, apples and squash 15 minutes, stirring.
• 3 add apple juice and cook until liquid reduces by 1/2.
• 4 add chicken stock and 1/4 cup maple syrup.
• 5 reducing heat to low, simmer until squash is tender, stirring occasionally (about 30 minutes).
• 6 cool for about 10 minutes.
• 7 working in batches, place mixture in blender or food processor and blend until smooth.
• 8 return each batch to pot.
• 9 simmer on low heat.
• 10 heat cream slowly in a separate pot and slowly whisk into the soup.
• 11 add lime juice, remaining maple syrup and season to taste with salt and pepper.
• 12 serve with a dollop of butter on top.