Roasted Squash Soup with Maple Cream
Ingredients
- Roasted Squash Soup
- 3 pounds winter squash, such as delicata, acorn, or butternut
- 4 tablespoons olive oil
- 1/2 large onion, chopped
- 1 carrot, chopped (no need to peel if using organic)
- 1 stalk celery, chopped
- 1 bay leaf
- 2 cinnamon sticks
- 2 star anise, broken in half
- 5 cups chicken or vegetable stock
- Salt and pepper, to taste
- Maple Cream
- 4 ounces cream cheese, softened
- 2 tablespoons real maple syrup
- 2-3 tablespoons milk
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