6 tablespoons (1/2 stick) butter

1 onion, chopped

6 carrots, peeled, thinly sliced

2 - butternut squash, peeled, seeded, cut into 1/2-inch pieces

1 cup fresh orange juice

6 to 9 tablespoons pure maple syrup

Melt 3 tablespoons butter in large pot over medium heat.

Add onion and saut until just tender, about 8 minutes.

Stir in 1 tablespoon butter.

Add carrots and saut until coated with butter, about 1 minute.

Stir in remaining 2 tablespoons butter.

Add squash and saut until it begins to soften, about 8 minutes.

Pour orange juice over vegetables.

Cover and simmer until vegetables are soft, about 25 minutes.

Uncover and simmer until all liquid evaporates, about 5 - 15minutes.

Stir in maple syrup.

Cool slightly.

Working in batches, puree mixture in processor until smooth.

Season to taste with salt and pepper.

Transfer to serving bowl.