Directions

• Melt butter in a heavy pot over medium heat. Add onions: cook and stir until softened, about 5 minutes. Add chicken broth and sweet potato; bring to a boil. Reduce heat to medium-low, cover pot and simmer, about 5 to 8 minutes. Add carrots and simmer, about 10 minutes. Add summer squash and simmer until all vegetables are tender, about 15 - 18 minutes.
• Remove soup mixture and combine soup, maple syrup 1 T basil, salt, and pepper into a mixing bowl. Using an immersion blender, pulse until completely blended.
• Makes 4 - 1 cup servings. Garnish with remainder of basil.