Butternut Squash Soup

By Mirella

Ingredients

• 3 oz. butter
• 2 1/2 lb. butternut squash washed, peeled and seeded cut into 1/2” pieces (6 cups)
• Juice of 1 lime
• 2 cups onions finely diced
• 4 MacIntosh apples cut into 1/2” pieces
• 1 cup apple juice
• 8 cup vegetable stock
• 1 cup whipping cream (optional)
• 1/2 cup maple syrup

Details

Servings 6

Preparation

Step 1

Melt Butter in thick-bottomed soup pot medium heat. Sautee onions until transparent.

Add apples and squash, simmer until squash is slightly soft around the edges 15 minutes.

Heat to high, add apple juice and reduce liquids by half.
Add stock and ¼ cup maple syrup, bring to boil.
Reduce to medium-low heat, cover, let simmer until squash is tender, stir occasionally 30 minutes. In batches, puree soup in blender and return to a clean pot.

Add more maple syrup and lime juice to taste.