Whimsical Fall Butternut Squash Soup

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Candice Kumai

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Ingredients

1 tablespoon ex virg olive oil

2 1/2 cups butternut squash, halved, peeled, seeded, and cut into 1-inch pieces

1 cup sweet potato

½ diced red onion

2 carrots, peeled and diced

3 Cups chicken stock

1/2 teaspoon salt to taste

1 tablespoon pumpkin spice

2 tablespoons butter

1/2 cup light cream or heavy cream

¼ cup maple syrup

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