Ingredients

• 2 Tbsp. canola or vegetable oil
• 1 cup diced Vidalia onion
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 2 Tbsp. chopped garlic
• 2 lb. roasted butternut squash
• 1 (32 ounce) container chicken stock
• 1/4 cup light brown sugar - packed
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground allspice
• 1/4 tsp. ground nutmeg
• 1 cup heavy cream
• 3/4 cup Monin Monin Maple Spice Syrup
• Kosher salt - as needed

Glass: Culinary

Glass Size: 16.0.

Instructions

1. In a large saucepan, heat the oil over medium heat. Once hot, add the onions, season with salt, and cook gently until translucent and tender but not browned, about 5 to 10 minutes.
2. Add the carrot, celery and garlic and continue to cook until all the vegetables have softened, about 10 minutes.
3. Add the roasted squash, chicken stock, brown sugar, cinnamon, allspice and nutmeg and bring to a gentle simmer for 10 minutes, stirring occasionally.
4. Add the cream and continue to simmer for 5 minutes. Season to taste with salt.
5. Remove from the heat. Using a blender or immersion blender, purée the mixture until the ingredients are well combined and the texture is smooth.
6. Add the maple spice syrup and thoroughly incorporate.
7. Serve the soup immediately or place into a container, cover tightly and refrigerate until use.