Categories: Soup

Ingredients

• 1 T. oil
• 1 T. butter, unsalted
• 1/2 C. onion, diced
• 1/2 C. celery, diced
• 1/2 C. carrots, diced
• 4 C. butternut squash, peeled and diced
• 3 C. chicken stock
• 1 C. heavy cream
• Pinch ground nutmeg
• Salt & pepper to taste
• Maple Cream:
• 1/2 C. sour cream
• 1/4 C. pure maple syrup
• Salt & pepper to taste

Directions

1. Heat the oil and butter in a large heavy bottomed sauce pot over medium heat. Sauté the onion until translucent. Add the carrots, celery and squash and continue to cook until all ingredients have softened.

2. Pour in chicken stock, and bring to a boil, add salt and pepper and reduce heat; simmer until vegetables are tender, 20-30 minutes.

3. In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Adjust the seasoning adding salt and pepper to taste.

4. Serve warm with Maple Cream and a dash of nutmeg.

5. Maple Cream: Combine the sour cream and maple syrup in a small bowl. Season the mix with salt and pepper to taste. Keep in refrigerator until ready for use.

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