A delightful twist on the classic butternut squash soup, enhanced with a touch of sweetness and creaminess.
Melt the butter in a large saucepan over medium heat.
Using unsalted butter allows you to control the saltiness of the dish.
Add the chopped onion and sauté until soft and translucent.
Stir frequently to prevent the onion from browning.
Add the butternut squash cubes, chicken broth, nutmeg, and cinnamon to the saucepan.
Cut the squash into even cubes for uniform cooking.
Bring the mixture to a boil, then reduce the heat and simmer until the squash is tender.
Cover the saucepan partially to retain heat while allowing steam to escape.
Blend the soup in batches until smooth.
Let the soup cool slightly before blending to avoid splatters.
Return the blended soup to the saucepan and stir in the cream and maple syrup.
Adjust the sweetness by adding more or less maple syrup to taste.
Reheat gently and season with salt and pepper to taste.
Taste the soup before serving to ensure the seasoning is balanced.
Serve the soup warm, garnished with a sprinkle of nutmeg or a swirl of cream.
Serve with crusty bread for a complete meal.
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