Maple Roasted Acorn Squash Soup

Add a maple touch to a fall classic.

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

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.