Ingredients:
- 1 butternut squash, peeled, medium diced
- 1/4 Cup olive oil
- Pinch salt and pepper
- 1 Medium yellow onion, diced
- 1 Tbs butter
- 3 Cups chicken stock
- Pinch nutmeg
- Pinch cloves
- 1 tsp curry
- 1/4 Cup pure maple syrup
- 1/2 Cup heavy whipping cream
- Roasted pumpkin seeds for garnish
- Heat oven to 350 degrees.
- In a bowl, toss butternut squash with olive oil, salt and pepper.
- Place squash on a sheet tray ad roast in the oven for 10 to 15 minutes, or until browned. While squash is roasting, place onion in a a sauce pot with butter and sweat until translucent.
- Add chicken stock and roasted squash to the pot. Bring to a boil and cook until squash is tender. Place in a blender and puree until smooth.
- Return to sauce pot, add nutmeg, clove, curry and maple syrup. Stir in cream. Taste and adjust seasonings. To serve, ladle into bowls and garnish with roasted pumpkin seeds.
Credit goes to >> http://www.thanksgivingpoint.org/butternut-squash-soup
