Yes, I know it was 73 degrees here today! However, it is January and another cold snap is predicted later in the week. So, a great time for soup. Butternut squash soup not only provides a warm, tasty and nutritious meal, but is a feast for the eyes as well.
Peel and cube the squash.
Add one chopped onion.
Saute squash and onion for about 10 minutes.
Add 5 cups chicken or vegetable broth, 1 tablespoon maple syrup, 1 bay leaf, 1 teaspoon dried oregano and nutmeg to taste.
Simmer, uncovered for about 20 minutes.
Puree in food processor. Season to taste with salt and pepper.
Garnish with croutons.