Ingredients
| 2 each |
butternut squash, peeled, seeded and diced |
| 1/2 each |
large white onion, large dice |
| 1 1/2 each |
garlic cloves, crushed |
| 1 oz |
maple syrup |
| 1 each |
thyme sprig |
| pinch |
cinnamon |
| 1 each |
banana, peeled and sliced |
| 6 C |
chicken broth |
| to taste |
salt and pepper |
| 2 oz |
canola oil |
Method
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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