Butternut Squash Soup
Ingredients
- 2 pounds frozen butternut squash
- 1 onion
- 1/2 cup celery
- 1/2 cup carrot
- 1 quart low sodium chicken stock
- 2 tablespoons maple syrup
- 3 tablespoons corn starch
- 2 sprigs thyme
- 1 tablespoon ancho chili powder
- 3 tablespoons butter
- Optional garnish: sunflower seeds, pomegranate arils, sherry vinegar
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