Butternut Squash Soup

4 tablespoons butter

1 medium onion, chopped

2 cups peeled and roughly chopped carrots

4 cups peeled, seeded and roughly chopped butternut squash

1 cup peeled and chopped sweet potato

4 cups chicken stock

1 cup heavy cream

3 tablespoons maple syrup

Sea salt

Freshly ground black pepper

In a large soup pot or Dutch Oven, melt butter over medium heat. Add onion, carrots, squash and sweet potato and stir to combine with the butter. Sauté vegetables until slightly softened, about 15 minutes. Add chicken stock and increase heat to medium-high. Bring soup to a boil, then reduce heat to low, cover and simmer until vegetables are tender and starting to fall apart, about 20-30 minutes.

Remove pot from the heat and allow to cool slightly. Carefully puree soup in batches in a blender until smooth. Return soup to the pot and reheat over low heat. Add cream and maple syrup and stir until heated through. Season to taste with salt and pepper.