Almost everything tastes better with home grown maple syrup! This was a small batch soup made with left over roasted butternut squash and made just after finishing our maple syrup for the season.

Measurements are very rough

INGREDIENTS

• 1 tablespoon butter
• 1/2 onion, chopped
• 2 cloves garlic, roughly chopped
• large bunch thyme, left on stems
• 2 cups cubed, cooked butternut squash
• 3 cups chicken broth
• salt and pepper to taste
• Up to 1 tablespoon maple syrup added after blended

I used left over store bought butternut squash which was not very sweet. If I used honeynut or a delicata squash, which are sweeter, I’d cut down or omit the maple syrup.

DIRECTIONS

1. Melt butter over medium heat, add onion and sauté until translucent and just starting to brown
2. Add garlic and cook for 30 seconds or so until aromatic
3. Add thyme, broth, salt and pepper
4. Simmer (barely boiling) for 30 minutes (the squash is already cooked)
5. Remove from heat, remove thyme sprigs and puree
6. Add maple syrup to taste