Blended with cinnamon, cardamom & ginger, this yummy Butternut Squash Soup is so aromatic, smooth and delicious it will make you happy to welcome in the fall season …
Makes 6 servings
2 medium butternut squash, peeled, halved, seeded, and cubed
1 cup chopped sweet onion
1 tsp. grated fresh ginger or galangal
Approximately 3/4 cup maple syrup (or other sweetener)
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1/4 tsp. ground cardamom
4 1/2 cups homemade chicken stock (or non-fat low-sodium chicken broth)
Coarse salt and freshly ground pepper
1/4 cup heavy cream (optional)
1 Tb. minced fresh chives or parsley (optional)
Combine the squash cubes, onion and ginger in a steamer basket over boiling water. Cover and steam for about 15 minutes, until the squash is very tender.
Divide the syrup in half. Set aside.
Working in batches, place the squash mixture in the bowl of a food processor fitted with the metal blade (you can also use a blender). Using half of the syrup, place some of the syrup along with a portion of the nutmeg, cinnamon, cardamom and the stock into each batch. Process to a smooth purée. You should use up all of the stock and spices. As the squash is puréed, transfer the mix to a soup pot and season with salt and pepper.
Place over medium heat and bring to just a simmer. Taste and, if necessary, add all or part of the remaining syrup to achieve the desired degree of sweetness.
** The soup may be made up to this point and stored, covered and refrigerated for up to 3 days or frozen for up to 2 months.
Serve hot, garnished with a swirl of heavy cream and a sprinkle of chives, if desired.