Butternut Squash Soup

Ingredients

• 2 lbs. butternut squash, baked without salt
• 2 cups onion, chopped
• 2 cups celery, diced
• 1 gal. vegetable stock
• 2 Tbsp. nutmeg, ground
• 2 Tbsp. cinnamon, ground
• ¼ cup maple syrup
• 2 cups carrot
• 1 Tbsp. olive oil

Directions

1. Cool butternut squash, scoop out the meat of the squash with a spoon.
2. Add all ingredients to a soup pot and bring to a boil.
3. Purée.
4. May be served hot or chilled.