Creamy Butternut Squash Soup with Maple Syrup

Ingredients:

Small Butternut squash (peeled and cubed)
2 carrots (peeled and cut 1 inch thick)
1 small potatoes (diced)
Onion (rough chopped)
2 garlic (rough Chopped)
1 teaspoon cinnamon
1 teaspoon cumin
1/4 teaspoon of ginger
1/4 teaspoon nutmeg
1 tablespoon light brown sugar
1/4 teaspoon cayenne
3 tablespoon maple syrup
1/4 cup heavy cream
4 cup vegetable broth
1 1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoon of butter



Direction:
Cook butter, Onion, and Garlic on a soup pan (5 minutes) until the onion is translucent and a little bit brown. Add cinnamon, cumin, nutmeg, cayenne, and ginger. Stir well (30 seconds). Add butternut, carrot and potato. Pour in vegetable broth. Let it shimmer for 20- 25 minutes. Turn the heat off.
Using a blender, puree the soup in batches.
Return the soup to the pan (medium heat). Add maple syrup, brown sugar, salt and pepper, and cream. Let it simmer for 5-7 minutes (stirring often).

Serve with seasoned croutons and roasted sun flower seeds.