Butternut Squash Soup
Ingredients
- 8 pounds of whole butternut squash, washed well
- 6 Tablespoons unsalted butter
- 2 Tablespoons pure maple syrup
- 3 carrots, peeled and halved
- 1 large onion, thinly sliced
- 10 cups chicken stock or vegetable stock, preferably homemade, divided
- Pinch cayenne pepper
- 2 teaspoons sea salt (double this if your stock is unsalted)
- Accompaniments: toasted pumpkin seeds, crème fraiche, chopped chives, croutons, fried sage leaves
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