method

Cut butternut squash lengthwise and remove seeds. Preheat oven to 375° F. Brush insides and outsides of squash halves with vegetable oil, season with salt and pepper and place, cut sides down, on cookie sheet or in roasting pan. Bake for 45-60 minutes or until squash is tender.

Meanwhile, in a large saucepan, melt butter and add finely diced onion. Cook until onion is softened. Remove from heat until squash is cooked.

When squash is cooked, remove from oven and spoon out the softened squash into the saucepan with the butter and onion, discarding the squash skin. Add enough chicken stock to the saucepan to cover the squash by about an inch. Return to heat and bring to a boil. Reduce heat and simmer for about 20 minutes. Add maple syrup, salt, black pepper and a pinch of cinnamon.

If soup is lumpy at this point and you prefer it perfectly smooth, puree with an immersion blender or a bit at a time in a regular blender. (Note: You can freeze the soup at this point, prior to adding the cream or just refrigerate to serve later. Simply re-warm then add cream before serving. Thin with a bit more chicken stock, if needed).

Now, add as much or as little 10% (will make a thinner, not so rich soup) or 35% (will make a thicker, richer soup) cream as you like to the soup. Cook over low heat just until warmed through (do not boil). Serve and enjoy!

(A garnish of a dollop of creme fraiche or sour cream and/or a sprinkling of parsley or chives is nice with this soup or try a sprinkling of homemade croutons.)

Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 4 servings