In stockpot, add all ingredients except maple syrup.
Cover, and simmer for 1 hour or until carrots and squash are soft.
Remove from heat, and with inverted blender puree until smooth.
Add maple syrup and stir.
**I have for family gatherings made the soup the day before, and in the morning put the soup in a large crock-pot to heat up (this way you can save precious stovetop space)