Courtesy of

Chef de Cuisine

Ken Migneault

Ingredients

2 tsp olive oil

4 to 5 cups chopped, peeled butternut squash

1 cup chopped yellow onion

1 cup chopped celery

1 cup chopped carrots

2 tsp minced ginger

2 tsp minced garlic

7½ cups vegetable stock

1 tsp Chinese Five Spice

½ cup maple syrup

salt and pepper to taste

Preparation

Lightly coat the butternut squash with 1 tsp olive oil. Then place in a 350 degree oven until
browned, about 15 minutes. In a soup pot, over medium high heat, add the remaining oil and
the carrots, celery, and onions. Cook until the onions are soft. Add the garlic and ginger.
Cook for 1 minute. Next add the vegetable stock and the roasted squash. Let simmer for 10
minutes. Add the maple syrup, salt, and pepper. Blend until very smooth.

NUTRITIONAL INFO:

Serving Size: 8 ounces

Calories: 135

Protein 3 grams

Carbohydrates: 30 grams

Total Fat: 1 gram

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