This soup is simple, smooth and sweet–perfect for a cold fall or winter day.The maple syrup and sea salt bring out the bright flavor of the flesh in the soup.
1 medium butternut squash (about 3 pounds)
3 tablespoons butter
3 tablespoons pure maple syrup plus more to taste, preferably Grade B
1 1/2 teaspoons coarse kosher salt plus more to taste
1/4-3/4 cups heavy cream, depending on desired thickness
1-2 cups vegetable or chicken stock
1. Preheat oven to 350°F. Cut squash in half lengthwise and scoop out seeds. Place squash flesh side up in a 9×13 baking dish. Put a tablespoon of butter and maple syrup into each cavity. Sprinkle squash halves with 1/4 teaspoon salt. Cover with tinfoil and bake until soft, about 1 hour depending on the thickness of the squash. Cool squash until it is not too hot to handle.
2. Pour liquid from squash cavities into saucepan. Scoop out squash flesh into saucepan and puree with stick blender. Add 1-2 cups stock and blend well. Add cream and remaining butter and salt. Blend well on low heat. For a thicker soup, add less liquid. Continue to blend until soup is light and airy. Add remaining maple syrup (and more) to taste.