Acorn Squash Soup

Directions

1. Heat olive oil and butter in a stockpot over medium-high heat.
2. When butter is melted, add squash and onion and cook, stirring often, for 5 to 7 minutes or until tender.
3. Add brown sugar and maple syrup and stir to combine.
4. Stir in wine and season with cinnamon, salt and pepper.
5. Add 3 cups of chicken broth and bring to a low boil.
6. Reduce heat and simmer for 30 minutes.
7. In batches, puree squash mixture with cream in a blender or food processor.
8. Return to stockpot and heat over low until ready to serve (do not boil).