Recipe: Butternut Squash Soup With Ginger and Maple Syrup
Description: A tangy soup with the zest of fresh ginger and the sweetness of pure maple syrup combined to make a thick puree that is enough to please any palate for lunch or dinner.
Ingredients: [{"text": "1 lb butternut squash, cut into 1 inch cubes"}, {"text": "2 cups chicken broth"}, {"text": "1 tablespoon freshly minced ginger"}, {"text": "1/2 cup pure maple syrup"}]
Instructions: Cut and peel butternut squash into 1 inch cubes then cook in a steamer basket in a medium size saucepan until tender. Set aside to cool.
Puree steamed squash in a blender or food processor until smooth and free of lumps.
Pour the puree into a larger saucepan and add the 2 Cups of chicken broth and stir until creamy and smooth.  Add the minced ginger and maple syrup and bring to a boil for 3 minutes and then simmer until flavors have blended together.
Pour into serving bowls and have with your favorite snack crackers or a sandwich.
