Butternut Squash Soup With Ginger And Maple Syrup

1. 1

   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.

2. 2

   Puree steamed squash in a blender or food processor until smooth and free of lumps.

3. 3

   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.

4. 4

   Pour into serving bowls and have with your favorite snack crackers or a sandwich.

* Per serving · 4 servings · Values may vary.

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