Ingredients:

  • 55g unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • 450g butternut squash, peeled and cubed
  • 1 cup pumpkin puree (unsweetened)
  • 4 cups vegetable broth
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup heavy cream
  • 1 tbsp maple syrup
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg

Instructions:

  1. Melt the butter over medium heat in a large pot. Add the diced onion and carrots, stirring occasionally until the onions are translucent and the carrots have softened.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Add the cubed butternut squash, vegetable broth, salt, and pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until the squash is fork-tender.
  4. Stir in the pumpkin puree. Use an immersion blender to blend the soup directly in the pot until completely smooth, or process in a stand blender in batches.
  5. Stir in the heavy cream, maple syrup, cinnamon, and nutmeg. Heat through for another 2-3 minutes on low, ensuring it does not reach a rolling boil.