Butternut Squash Soup


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

2 Large Butternut Squash, peeled and roughly chopped

Water, enough to cover

Brown Sugar, to taste

Salt

Ground Black Pepper

Half and Half, if wanted

Cinnamon, ground, to taste

Maple Syrup, to taste

1/2 Cup Creme Fraiche, or sour cream


Directions

1. Place the chopped squash into a pot and just cover it with water. Boil the squash until tender but not over cooked, about 15 to 25 minutes.


2. Carefully puree the squash in a food processor until smooth. Combine the puree with the water used to cook the squash in (or half and half if a richer end result is desired). Season to taste with salt, pepper, and brown sugar.


3. Combine the cinnamon, maple syrup to the creme fraiche until the taste makes you smile.


Serve the soup hot with a generous drizzle of the cinnamon maple creme fraiche.


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