Butternut Squash Soup

Butternut Squash Soup

2 medium butternut squash, peeled, halved, seeded and cubed

1 cup chopped sweet onion

1 tsp. grated fresh ginger

Approximately 3/4 cup maple syrup

1/4 tsp. ground nutmeg

1/4 tsp. ground cinnamon

1/4 tsp. ground cardamom

4 1/2 cups homemade chicken stock

Coarse salt and freshly ground pepper

1/4 cup heavy cream (optionl)

1 Tablespoon fresh chives or parsley

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Combine the squash cubes, onion and ginger in a steamer and steam for about 15 minutes, or until the squash is very tender.  

Divide the syrup and set aside.

Working in batches, place the squash mixture in the bowl of a food processor fitted with the metal blade.  Using half of the syrup, place some of the syrup along with a portion of the nutmeg, cinnamon, caardomom and the stock into each batch.  Process to a smooth puree.  You should use up all of the stock and spices.  As the squash is pureed , transfer the mix to a soup pot and season with salt and pepper.

Place over medium heat and bring just to a simmer.  Taste and if necessary, add all or part of the remaining syrup to achieve the desired degree of sweetness.

This soup can be made up to this point and refrigerated up to 3 days or frozen up to 2 months.  Serve hot, garnished with a swirl of heavy cream and a sprinkle of chives, if desired.