(My girls seemed to think I could cut back on the maple syrup a bit, so I suggest cutting it in half, taste the soup, and then add more if you think it is needed.)
Butternut Bisque Soup
From Simply In Season, p.190
2 T. butter
1 onion, chopped
1 C. carrots, diced
Melt butter in a large saucepan. Add onion and carrots and saute over medium-low heat for 5 minutes.
3 C. chicken or vegetable broth
Add, cover and simmer for 10 minutes.
2 C. winter squash, cooked (I cubed mine and roasted it in the oven with olive oil)
1 1/2 C. plain yogurt (or 1/2 C. yogurt and 1 C. evaporated milk)
2 T. maple syrup
Add and then puree with immersion blender or transfer to an upright blender and puree to your liking. Return to saucepan and cook over medium heat until hot. Season to taste with salt, pepper, and garlic powder. Garnish with sour cream or sage leaf (or both!).
Let me know how you like it!