Recipe courtesy of Shadow Henahan

Butternut Squash Bisque with Vermont Maple Syrup

Name: Butternut Squash Bisque with Vermont Maple Syrup
Ingredients: 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

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Level: Easy

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Ingredients

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

Directions

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.