During the Winter months, we have soup almost every day for lunch. Today, I melted some butter, chopped up two shallots and sliced a peeled seeded butternut squash in small pieces. After it cooked a bit, I added a glug of sugar-free Vermont maple syrup and some chicken broth. It’s simmering on the stove now. When it’s soft, I’ll let it cool and then use an immersion blender to puree the soup. If it needs thickening, I let the puree simmer until desired consistency. Then, I add some light cream at the end. It smells divine!