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Ingredients
- 3 Carrots, chopped
- 2 Sprigs of Thyme
- 1 Fuji Apple, peeled cored and diced
- 1/2 Large red onion, diced
- 1 to 2 Tbl Maine(ly) Maple
- 2 tsp Salt
- 1 tsp Suave Agave
- 1 Quart Chicken or Vegetable Stock
- 1/4c Heavy cream
Smooth, Cozy, and Just a Little Sweet
This butternut squash soup is everything you want in a cozy bowl—smooth, rich, and perfectly balanced.
Finished with Maine(ly) Maple, it brings a subtle sweetness that plays perfectly with the natural flavor of the squash, making this a comforting go-to all season long.
Preparation:
- In a medium saucepan or Dutch oven, combine all ingredients except the cream.
- Add enough stock to cover the ingredients and bring to a simmer over medium-low heat.
- Cook for 25–30 minutes, until the vegetables are tender.
- Carefully transfer the vegetables along with some of the cooking liquid to a blender or food processor. Purée until smooth, adding more liquid as needed for a consistent blend.
- Return the purée to the pot with the remaining liquid and bring back to a gentle simmer.
- Adjust seasoning to taste, then stir in the cream. Serve hot.
Pro Tip:
Blend in batches if needed and don’t overfill your blender—hot liquids expand. For an ultra-smooth texture, let the soup blend a little longer than you think.
Make It Your Own:
- Skip the cream for a dairy-free version
- Add a pinch of cayenne for subtle heat
- Roast the squash beforehand for deeper flavor
- Finish with toasted seeds or a drizzle of olive oil
What To Serve It With:
Serve with crusty bread, a grilled cheese, or a simple fall salad. This soup also works great as a starter for a larger meal.