Roasted Butternut Squash Soup with Maple and Sage

3. blade submerged to prevent splashes.
4. Stir in cream and optional maple syrup. Add extra broth to reach your preferred consistency and warm gently. Taste for salt and pepper. Serve with pumpkin seeds and a small swirl of cream if desired.

Tips for the Best Result

Choose an apple with a little tartness, such as Granny Smith. Add maple syrup only after tasting the soup; squash varies in sweetness. If using a countertop blender, cool the soup slightly and blend in small batches with the lid vented safely.

Storage and Reheating

Refrigerate for up to 4 days or freeze for up