INGREDIENTS
- 1 quartered Acorn Squash
- 4 tbsp. Amber Canadian Maple syrup
- 1 tbsp. Butter
- 1 tbsp. Kosher Salt
- 4 twists Black Pepper
- 1 litre Vegetable stock
- 1/4 cup Heavy cream
- 1 tbsp. Maple flakes
- 8 twists Black pepper
METHOD
- Place squash quarters skin down and place butter and maple syrup in the concave of the squash.
- Season with salt and pepper and roast at 400 until tender.
- Scoop out the sweet buttery flesh and blend with veggie stock.
- Place into a pot and simmer.
- Soft whisk heavy cream, portion out soup and garnish with cream, maple flakes and black pepper.
