Butternut Squash Soup

6 ? 8 Servings
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Ingredients

  • 1 pound butternut squash, peeled, cubed and boiled until soft
  • 1/2 cup butter, divided
  • 1/4 cup pure maple syrup
  • 3 tablespoons brown sugar, packed
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 2 cups unsweetened applesauce
  • 1 cup Granny Smith apples, cored, peeled and chopped
  • 2 cups light cream
  • Salt and pepper to taste

Directions

  1. Combine squash, 4 tablespoons butter, maple syrup, brown sugar and spices. Mash well and set aside.
  2. Melt remaining butter in a large pot over medium heat; add flour and cook for 3 minutes, stirring constantly. Stir in broth and cook until thickened. Add squash mixture, applesauce and apples. Cook over medium heat until warmed through stirring often. Add cream and heat just until soup begins to bubble around the edges.
  3. Cool and refrigerate overnight to allow flavors to blend.
  4. To serve, reheat over medium heat until warmed through.

https://www.cutco.com/learn/butternut-squash-soup-1