Butternut Squash Soup with Maple Cream2 tbsp butter1 small onion, chopped1 stalk celery, chopped1 medium carrot, chopped1 medium potato, cubed1 medium butternut squash, peeled, seeded and cubed1/4 cup flour32 fl oz chicken stock2-1/2 cups heavy cream1 cup maple syrup1 tsp nutmegSalt and freshly ground black pepper to taste

SERVES: 6-8 OZ EACHPREP TIME: 20-30 MINUTESCOOK TIME: 1 HOUR

Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Add flour and stir on low heat for 1-2 minutes. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Add 1 ½ cup heavy cream, ½ cup maple syrup, nutmeg, salt and pepper. Cover and keep warm on low heat while making the maple cream.MAPLE CREAM: Place 1 cup heavy cream in a medium bowl and whip until soft peaks form. Stir in ½ cup maple syrup. Use immediately or refrigerate until soup is ready.

MAKE-AHEAD TIP: Maple cream can be made 1-2 hours in advance, refrigerate until ready to use.

TO SERVE: Place warm soup in a bowl and finish with 2 tablespoons of maple cream.

B E V E R LY ’ S A T T H E C O E U R D ’A L E N E R E S O R T