Butternut Squash Soup

My family is a big lover of squash. We have never met a squash we didn’t like. This soup is no exception, the perfect bowl of comfort in the fall. I included Vermont inspired flavors of maple syrup and apple cider which complement the squash perfectly. I like to serve this with a fall grilled cheese (cranberry white cheddar, pumpkin butter, and a few caramelized pecans with your favorite rustic bread) for an easy weeknight dinner.

1 tablespoon olive oil

2 tablespoons butter

1 3-pound butternut squash, peeled, seeded, and chopped

1 large white/yellow onion diced

3 cloves garlic minced

1 teaspoon dried sage

½ teaspoon dried rosemary

pinch of nutmeg

1 teaspoon salt

2 cups vegetable broth

1 tablespoon maple syrup

1 cup apple cider

salt and pepper to season

fresh sage leaves to garnish, optional

In a Dutch oven, heat olive oil and butter over medium high heat. Add onions and squash. Sauté 10 minutes until onions are softened. Stir in the garlic, then add in the spices and cook for 1 minute. Add in the broth, maple syrup, and cider. Bring to a boil, then reduce heat and simmer 30 minutes. Cool slightly, then carefully transfer the soup to a blender to purée. Make sure to hold the lid down while blending since the liquid is hot. Return the soup to the pan and season with salt and pepper. Garnish bowls of soup with a few sage leaves if desired.

Serves 4-6