Ingredients

• 2 lbs (0.9 kg) whole butternut squash, split in half but not peeled 
• 1 1/2 tablespoons (23 ml) olive oil 
• 1 cup (240 ml) diced onions 
• 1/2 cups (120 ml) diced celery 
• 3/4 cups (180 ml) diced carrots 
• 1/3 cups (80 ml) diced fennel 
• 1 cup (240 ml) diced apples, peels and cored 
• 2 cloves of garlic, minced 
• 1/2 teaspoons (2.5 ml) ground cinnamon 
• 1/4 teaspoons (1.3 ml) allspice 
• 4 quarts chicken stock 
• 2 3/4 cups (660 ml) cream 
• 4 cloves 
• 3 star anise 
• 4 sprigs of sage 
• 4 sprigs of thyme 
• 2 strips of orange peel 
• 1 bay leaf 
• 2 tablespoons (30 ml) maple syrup 
• 2 tablespoons (30 ml) butter 
•  Juice of 1/4 lemon 
•  Salt and pepper to taste