Recipe courtesy of Brad Wammes, Kitchen Door Catering

Ingredients:

• 1 large butternut squash
• 3 Tbsp (45 ml) salted butter
• 1 large white onion, diced
• 2 large carrots, diced
• 6 cups (1.5 L) vegetable stock
• 1/2 cup (125 ml) maple syrup
• salt and pepper to taste

Directions:

1. Cut squash in half lengthwise. Remove the seeds. Season with salt and pepper.
2. Roast squash in a 400°F (200°C) oven for 35 to 40 minutes until the flesh is soft. Cool.
3. Melt the butter over medium-high heat in a large pot. Add onions and carrots until vegetables are soft.
4. Peel away the skin from the squash and add to onions and carrots. Add vegetable stock.
5. Bring soup to a boil then reduce to a simmer for 15 minutes. Add maple syrup.
6. Purée in a blender. Season with salt and pepper.