Warming Butternut Squash Soup

Text Size

Yield 4 servings


1 lb. butternut squash, peeled, halved
1/3 cup butter, unsalted
3/4 cup yellow onion, fresh, diced
2 T. celery, diced
3/4 cup carrots, diced
1/3 cup all-purpose flour
1 qt. chicken broth, low-sodium
1/2 cup heavy whipping cream
1/2 cup maple syrup
1/2 tsp. kosher salt
1/4 tsp. pepper, white, ground


Place squash flat side down on a well oiled sheet pan. Roast in 350 degree F oven until tender. In a pan, saute carrots, celery and onion in butter. Cook vegetables until tender. Add flour and make a roux. Slowly add stock, whisking continuously to break up lumps. Dice roasted squash and add to soup. Allow to simmer and puree. Add cream and maple syrup. Add slurry as needed. Season with salt and pepper. Taste for flavor and adjust seasoning if necessary.