Instructions.

• 1 Preheat the oven to 350 degrees F.
• 2 Cut the butternut squash in half lengthwise and remove the seeds with a spoon.
• 3 Line a baking sheet with parchment paper. Place the squash halves cut side down on the baking sheet. Drizzle and rub them with 2 tablespoons of the olive oil.
• 4 Bake for 1 to 1 1/2 hours or until the squash is tender enough to be easily pierced with a fork. Remove from the oven and let it cool until it can be handled, then scoop out the flesh.
• 5 Alternatively, if short on time, peel and dice the squash into small, even pieces. Boil these in water with 1 tablespoon of olive oil until tender and falling apart, about 20-25 minutes. Drain and proceed with the next steps.
• 6 Place the baked or boiled squash in a medium-sized pot then add the vegetable broth. Bring the mixture to a boil, then reduce the heat to maintain a low-medium simmer.
• 7 Stir in 1/2 to 1 jar of Blake Hill Pumpkin Maple Jam, according to your taste preference. Simmer for about 8-10 minutes.
• 8 Carefully blend the mixture using an immersion blender or transfer to a blender in batches. Puree until completely smooth or until you reach your desired consistency. Be cautious when blending hot liquids.
• 9 Return the pureed soup to the pot. Stir in the cream and gently heat until hot, but not boiling (to avoid curdling the cream).
• 10 Taste and adjust the seasoning with salt and pepper, as needed.
• 11 Serve the soup hot, with a dollop of creme fraiche and Pumpkin Maple Jam to stir in as you Enjoy!