Maple, Corn and Butternut Squash Soup

Maple, Corn and Butternut Squash Soup

Maple, Corn and Butternut Squash Soup

Ingredients

3 tablespoons Spectrum organic canola oil
1 medium butternut squash, peeled, seeded and cubed
1 onion, thinly sliced
2 celery stalks, cubed
3 garlic cloves, thinly sliced
3 tablespoons fresh ginger, chopped
½ cup Great River pure maple syrup
4 cups Field Day organic chicken broth
2 cups Cascadian Farms organic frozen sweet corn
Salt and pepper to taste
½ cup Kalona Supernatural sour cream
¼ cup chives, minced (optional)

Preparation


1. Heat oil in a large saucepan over high heat. Add squash, onion, celery, garlic, ginger and maple syrup. Cook and stir for about 6 minutes. Add chicken broth and bring to a boil. Once boiling, reduce heat to medium and allow mixture to simmer for 5 minutes.

2. Move the mixture to a blender, and purée until creamy. Return purée to pot. Add corn, salt and pepper; stir and cook over medium heat for 5 minutes.

3. To serve, ladle into soup bowls; garnish with dollop of sour cream, roasted corn and chives.