Roasted Butternut Squash Soup
Roasted Butternut Squash Soup with Coombs Family Farms Grade A Dark Maple Syrup for a Sweet and Savory Twist.
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Ingredients
- 1 (2 to 2 1/4 lb) butternut squash, halved and seeded
- 2 Tbsp olive oil
- 1 medium onion, chopped
- 2 Tbsp chopped fresh flat-leaf parsley
- 5 cups low-sodium chicken broth
- 1/4 cup Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 Tbsp heavy cream
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