Autumn Butternut Squash Soup
1 celery stalk, roughly chopped,
5 garlic cloves, peeled,
3 cups butternut squash, peeled and chopped,
1/4 cup brown sugar,
3 tbsp. pure maple syrup,
1 tsp. salt, Pepper to taste,
2 1/2 cups water
- Place ingredients into a large saucepan, bring to a boil then simmer for 10-12 minutes or until squash, celery and onion are softened.
- Allow the soup to cool and then transfer to the 72 oz. Pitcher. Blend on speed 2 until smooth.
- Return soup to the saucepan over medium heat, then serve immediately.