I found several recipes online for butternut squash soup with apple and maple syrup. I put the ingredients together and the result was an absolutely yummy soup. And this was a perfect size recipe. We served just a ladle full into a low soup plate. There were enough cups left over to send home with them for a side serving the next day.
First, cut one large, peeled and seeded butternut squash into chunks (or use two pounds precut chunks); chop three large peeled carrots; dice 1/2 small red onion; and core, peel and chop 2 large HoneyCrisp apples (or other firm, tart apples.)
Toss the squash and carrots with 2 T. olive oil and salt and pepper. Place them on a parchment paper-lining baking sheet and roast for 30-35 minutes.
In a Dutch oven or medium pot, saute the apples and chopped red onion in 2 T olive oil in a large soup pot for 10 minutes on medium-low to soften them. (I plan to add a tsp. of roasted garlic next time.)
When the squash and carrots are softened (not crisped or burned), toss them into the pot with the apple and onion. Add 3 cups of vegetable broth/stock and blend them. I blended them in our Magic Bullet but you could use an immersion blender, a food processor, or a blender. Don't overblend into baby food! I left a touch of texture. Add more broth if it is too thick and add more as you go for a desired consistency (thick, but not too thick.)
Add 1/4 cup of maple syrup and 1/4 tsp.of nutmeg. Stir to combine. Adjust salt and pepper to taste and simmer on medium-low for 20 minutes to full incorporate the flavors. Reheat before serving with buttered croutons, a dollop of creme fraiche or sour cream (or yogurt), a dribble of maple syrup, and a dusting of freshly grated nutmeg. Garnish with a sprig of fresh thyme.
