Butternut Squash Soup With Ginger and Maple Syrup

A tangy soup with the zest of fresh ginger and the sweetness of pure maple syrup combined to make a thick puree that is enough to please any palate for lunch or dinner.

• Ready In: 35 mins
• Serves: 4
• Yields: 1 Soup

Ingredients

• 1  lb  butternut squash, cut into 1 inch cubes
• 2  cups chicken broth
• 1  tablespoon  freshly  minced ginger
• 1⁄2 cup pure maple syrup

Directions

1. Cut and peel butternut squash into 1 inch cubes then cook in a steamer basket in a medium size saucepan until tender. Set aside to cool.
2. Puree steamed squash in a blender or food processor until smooth and free of lumps.
3. Pour the puree into a larger saucepan and add the 2 Cups of chicken broth and stir until creamy and smooth. Add the minced ginger and maple syrup and bring to a boil for 3 minutes and then simmer until flavors have blended together.
4. Pour into serving bowls and have with your favorite snack crackers or a sandwich.