Recipe courtesy of Shadow Henahan

Butternut Squash Bisque with Vermont Maple Syrup

  • Level: Easy
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2 pounds butternut squash, peeled and coarsely chopped

8 ounces unsalted butter

1 cup heavy cream

1/2 cup Vermont Maple syrup

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg


  1. Boil squash in lightly salted water until tender. Drain well, then puree together with butter, cream, syrup, cinnamon and nutmeg. Adjust seasoning. Heat through and serve.

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