Maple Butternut Soup

3 average sized butternut squash, peeled, deseeded, and diced into large chunks
1 large onion, diced small
3 cloves garlic, minced
2 Tbsp. Veg. Oil
Salt pepper to taste
8 cups of chicken stock
1-cup pure maple syrup
Pinch of cinnamon
Pinch of nutmeg
½ cup of brown sugar

In large heavy bottomed soup pot, sauté onions and garlic in oil and season with salt and pepper. Cook over low to medium heat until onions are soft.
Add brown sugar, cinnamon and nutmeg and stir into onions for a few minutes.
Add butternut and stock and bring to a boil. Turn down to a simmer and cook until squash is falling apart. (Could be 45 minutes to an hour)
Puree in batches and return to soup pot. Add maple syrup. Adjust seasoning and thickness, by adding more stock if needed. Enjoy!!!