This is a beautiful soup I threw together on a really cold afternoon when I had zero food in the house. Its flavors are reminiscent of pumpkin pie. I made a sweet soup, but you could always use red pepper flakes or bacon crumbles.
12oz frozen cooked winter squash
2 cups chicken stock
2 tbs butter
2 tbs good maple syrup
1/2 tsp nutmeg
1 tsp ground cinnamon
pinch of fresh orange zest
salt and pepper to taste
In a medium sauce pan over low heat, warm frozen squash in chicken stock until it can be broken up with a wooden spoon. Turn heat to medium and add nutmeg, cinnamon, and orange zest. Stir and allow to come to a simmer. Temper with butter. Add salt and pepper to taste. Place a lid, partially off, on the pan and let simmer for a half hour or until thickened.
Serve with crusty bread or a toasted English muffin in a shallow bowl.
Serves 4.
