Butternut squash soup
Ingredients
  • 2tbs olive oil
  • 1 onionchopped
  • 1 butternutpeeled, de-seeded, and chopped
  • 1+quart chicken stock(enough stock to cover squash)
  • 1/4tsp cinnamon
  • 1/8tsp nutmeg
  • 1/16tsp all-spice
  • 1pinch ground cloves
  • 1/8-1/4cup maple syrup(use 1/8 cup and check for desired sweetness)
Instructions
  1. Heat olive oil on medium heat and cook onion until softened.
  2. Add remaining ingredients except maple syrup and bring to boil, then lower to medium/medium-low heat and simmer until butternut squash is very soft (about 1 hour).
  3. Remove from heat and cool soup slightly.
  4. Using immersion blender or regular blender, blend soup until smooth consistency.
  5. Add maple syrup and stir until incorporated.
  6. Enjoy in soup bowl or drink from mug!
Recipe Notes

You can switch up the root vegetables used in this recipe! Sometimes, I will add in some carrots and sweet potato, or change out the butternut squash for acorn squash for a slightly nuttier heartier flavor. Be creative and use what you have in the fridge!