||butternut squash, peeled, seeded and diced |
||large white onion, large dice |
|1 1/2 each
||garlic cloves, crushed |
||maple syrup |
||banana, peeled and sliced|
||salt and pepper|
In medium sauce pan, heat oil over medium heat. Add onion, and garlic and sweat until tender.
Add squash and allow squash to sweat for 2-3 min, stirring frequently.
Add maple syrup, banana, thyme, cinnamon and sweat for another 2 minutes.
Add chicken broth gradually to barely cover squash mixture, season with salt and pepper and simmer
until squash is tender.
Remove pan from heat. Place squash with a small amount of broth in a blender.
Puree at high speed until smooth.
Add more broth as needed to achieve soup consistency. Strain through a fine strainer.
Adjust seasoning with salt and pepper and serve.
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