Savory Butternut Squash Soup

Ingredients

Cooking Directions

Heat the oil over medium heat in a 6-quart stockpot.

Add the onions and cook until soft but not brown, about 6 minutes.

Add the garlic, allspice and ginger and cook, stirring frequently, for 1 minute more.

Add the butternut squash, broth, and salt and bring to a boil.

Reduce heat to medium-low and simmer until squash is tender and the broth is slightly reduced, about 15 minutes for fresh squash and 5 minutes for frozen.

Remove from heat stir in maple syrup.

Allow to cool slightly, about 15 minutes, then puree with an immersion blender or in a regular blender, about 1 cup at a time, until smooth.

Ladle into serving bowls and garnish with yogurt, if using.