Maple Squash Soup

• 4 medium butternut squash (about 2-1/4 pounds each)
• 4 teaspoons plus 1/2 cup butter, divided
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups chopped onions
• 1 medium leek (white portion only), chopped
• 1 celery rib, chopped
• 3 cans (14-1/2 ounces each) vegetable or chicken broth
• 1 cup maple syrup
• Additional maple syrup
• 1/4 teaspoon ground nutmeg

1. Pierce neck end of squash in several places with a sharp knife. Microwave, uncovered, on high for 4-5 minutes. Cut squash between neck and bulb. Peel neck and cut into cubes; set aside.
2. Remove and discard seeds and membrane from bulb, leaving about a 1/2-in. shell; sprinkle with salt and pepper. Place in a foil-lined 13-in. x 9-in. baking pan; top with 4 teaspoons butter. Bake at 350u0b0 for 15-20 minutes or until butter is melted and squash is heated through.
3. In a Dutch oven or soup kettle, saute the onions, leek and celery in remaining butter until tender. Add squash cubes, broth and syrup; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until squash is tender.
4. In a blender, puree soup in small batches until smooth. Return to the pan. Drizzle additional syrup into squash bowls. Fill with soup; drizzle with additional syrup if desired. Sprinkle with nutmeg. Freeze remaining soup.

butternut squash, butter, salt, pepper, onions, celery, vegetable, maple syrup, maple syrup, ground nutmeg

Taken from www.tasteofhome.com/recipes/maple-squash-soup/ (may not work)