Ingredients

1 tablespoon canola oil
1 tablespoon unsalted butter
1/2 cup diced onion
3/4 cup diced carrots
4 cups peeled and cubed butternut squash roasted
3 cups vegetable stock
1/8 cup VT maple syrup (or to taste)
Salt, ground black pepper & nutmeg to taste
1/2 cup heavy cream (optional)

Directions

Heat the oil & melt the butter in a large pot over medium heat. Cook & stir the onion in the butter & oil until tender. Mix the carrots & squash into the pot. Pour in vegetable stock, add maple syrup & season w/: salt, pepper, & nutmeg. Bring to a boil, reduce heat, & simmer until vegetables are tender. In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, do not boil. Serve warm with a dash of nutmeg and some crusty bread. Enjoy!