If you’re craving a soul-warming bowl that perfectly balances sweetness, creaminess, and a touch of smoky crunch, then the Roasted Butternut Squash Soup with Maple Syrup and Bacon Bits Recipe is an absolute must-try. This soup captures the essence of cozy autumn evenings with its velvety roasted squash base sweetened with real maple syrup and brightened up by crispy bacon bits. Every spoonful feels like a comforting hug, bringing together simple ingredients into a harmonious symphony of flavor that’s as delightful to make as it is to eat.
Ingredients You’ll Need
Before diving into this heartwarming dish, gather your simple yet essential ingredients. Each one plays a crucial role—whether it’s building depth of flavor, adding texture, or painting the soup with warm hues.
- Butternut squash: The star ingredient, roasting brings out its natural sweetness and creamy texture perfect for soup.
- Carrots: Add earthiness and balance with sweetness while boosting the vibrant orange color.
- Yellow onion: Provides foundational savoriness and aroma enhancing the overall depth.
- Garlic cloves: Bring subtle pungency that wakes up the taste buds without overpowering.
- Extra virgin olive oil: Helps with roasting caramelization and adds a fruity richness.
- Fine sea salt and freshly ground black pepper: Essential seasonings to elevate every flavor note.
- Chicken broth or vegetable stock: The comforting liquid base that melds all flavors seamlessly.
- Unsalted butter: Swirled into the soup for a luscious, silky finish.
- Real maple syrup: Infuses subtle sweetness that perfectly complements the roasted squash’s natural sugars.
- Ground cinnamon and nutmeg: Warm spices that add cozy undertones and a hint of complexity.
- Filtered water: To adjust soup’s consistency to your liking.
- Browned bacon bits (or toasted pepitas): Provide a delightful crunchy contrast and smoky flavor kick.
- Fresh parsley: Finely chopped, for a fresh, herbaceous garnish that brightens each bite.
How to Make Roasted Butternut Squash Soup with Maple Syrup and Bacon Bits Recipe
Step 1: Prepare Your Oven and Veggies
Start by preheating your oven to 400˚F, placing the rack in the center for even cooking. Line a large baking sheet with parchment paper or use a non-stick tray to easily handle the roasted vegetables later on. Preparing your vegetables is key here—peeling, seeding, and cubing the butternut squash, peeling and chopping the carrots and onion, and trimming the garlic cloves sets you up for a smooth process.
Step 2: Roast The Vegetables
Transfer the chopped squash, carrots, onion, and garlic onto your baking sheet. Drizzle everything with olive oil, sprinkle with salt and pepper, then toss to coat evenly. Spread the veggies in a single layer to ensure even roasting. Pop them in the oven and let the magic happen for 35 to 40 minutes, tossing halfway to achieve that perfect caramelized, fork-tender texture that brings out their natural sweetness and depth.
Step 3: Blend Into a Velvety Soup
Once your roasted veggies are done, transfer them in batches to a blender. Add some chicken broth or vegetable stock as you go to help with blending smoothness. Use filtered water to thin it out if needed, but keep it rich and creamy. Blend each portion until completely smooth and silky, which forms the luscious base of your soup.
Step 4: Heat and Season the Soup
Pour your blended soup into a large pot set over medium heat. Add half a cup of water, along with the cinnamon and nutmeg, stirring to perfectly balance those warm aromatics. Bring the soup gently to a soft boil, keeping the pot partially covered and stirring often to avoid any splatters since cream-based soups love to pop. Finally, swirl in the butter and maple syrup, and tweak the seasoning with salt and pepper to your taste. Then, remove from heat and get ready for the grand finale.
How to Serve Roasted Butternut Squash Soup with Maple Syrup and Bacon Bits Recipe
Garnishes
The garnishes transform this lovely soup into something spectacular. A drizzle of maple syrup on top enhances the natural sweetness and adds a glossy finish. Crumbling browned bacon bits over the soup offers a smoky, satisfying crunch, but if you prefer a vegetarian twist, toasted pepitas add that nutty crunch beautifully. Finish with a sprinkle of finely chopped fresh parsley and freshly cracked black pepper to add color, freshness, and a little peppery zing.
Side Dishes
This soup pairs effortlessly with a variety of sides. Crusty artisan bread or warm garlic bread is perfect for dipping into the velvety soup. A fresh green salad with a citrus vinaigrette complements the sweetness and richness, balancing the meal. For a heartier option, make a grilled cheese sandwich or roasted vegetable panini for a cozy combo that’s sure to please.
Creative Ways to Present
For a festive touch, serve the soup in hollowed-out mini pumpkins or rustic bread bowls, turning your meal into a showstopper for fall gatherings. Swirl in a dollop of crème fraîche or a spoonful of crème fraîche mixed with chives for added creaminess and visual flair. Consider topping with candied pecans for extra texture and an unexpected burst of flavor that pairs beautifully with the roasted butternut squash.
Make Ahead and Storage
Storing Leftovers
This roasted butternut squash soup keeps beautifully for up to four days in the refrigerator when stored in an airtight container. Keeping it chilled immediately after cooling preserves the delicate flavors and prevents spoilage. Simply reheat on the stove before serving to regain its silky texture.
Freezing
If you want to stash this Roasted Butternut Squash Soup with Maple Syrup and Bacon Bits Recipe for later, freezing is the way to go. Allow the soup to cool completely, then transfer to freezer-safe containers or heavy-duty ziplock bags. It will keep well for up to three months, making it perfect for busy days when you need a quick, comforting meal.
Reheating
When reheating, do so gently over low to medium heat on the stove. Stir frequently to prevent scorching and to help the flavors meld back together. If the soup thickened in the fridge or freezer, add a splash of water or broth to loosen it to your preferred consistency. Top with fresh garnishes just before serving for that fresh, inviting touch.
FAQs
Can I make this soup vegetarian or vegan-friendly?
Absolutely! Use vegetable stock instead of chicken broth and substitute the butter with a plant-based alternative. Skip the bacon bits or replace them with toasted pepitas or smoked paprika-spiced roasted chickpeas for that smoky crunch.
Is it necessary to roast the vegetables first?
Roasting the vegetables adds a beautiful caramelized sweetness and depth that boiling or steaming simply can’t match. It’s a step worth the extra few minutes for the flavor payoff you get in this soup.
Can I use canned butternut squash instead of fresh?
While fresh is ideal for flavor and texture, you can use canned, but be sure to adjust the seasonings and sweetness accordingly, as canned squash tends to be softer and less flavorful than roasted fresh squash.
What if I don’t have maple syrup on hand?
You can substitute with honey or brown sugar, but maple syrup offers a distinct flavor note that pairs exceptionally well with butternut squash. If possible, try to keep a bottle nearby for this recipe’s authentic taste.
How spicy is this soup? Can I add heat?
This soup is naturally mild and sweet, but if you love a little kick, add a pinch of cayenne pepper or a dash of chili flakes when seasoning. It adds a lovely contrast to the sweetness without overpowering the dish.
Final Thoughts
Now that you’ve got the full scoop, I can’t recommend enough giving this Roasted Butternut Squash Soup with Maple Syrup and Bacon Bits Recipe a try. It’s everything cozy comfort food should be—simple, deeply flavorful, and versatile. Whether for a weeknight meal or special occasion, this soup promises warmth and happiness in every spoonful.
Print
Roasted Butternut Squash Soup with Maple Syrup and Bacon Bits Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Low Fat
Description
This Roasted Butternut Squash Soup is a rich, creamy, and comforting fall favorite that combines the natural sweetness of roasted butternut squash and carrots with warm spices and a touch of maple syrup. Topped with crispy bacon bits or toasted pepitas and fresh parsley, it’s perfect for cozy dinners and gatherings.
Ingredients
Vegetables
- 1 large butternut squash (3 lbs), peeled, seeded, and cut into 1” cubes
- 2 medium carrots, peeled and cut into 1-inch chunks
- 1 medium yellow onion, quartered and separated into smaller chunks
- 4 garlic cloves, peeled and ends trimmed
Seasonings & Liquids
- 4 Tbsp extra virgin olive oil
- 1 1/2 tsp fine sea salt, plus more to taste
- 1/2 tsp freshly ground black pepper, plus more to taste
- 4 cups chicken broth (or vegetable stock)
- 1/2 cup filtered water (or added to desired consistency)
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
Finishing Touches
- 3 Tbsp unsalted butter
- 3 Tbsp real maple syrup, plus more to serve
- 6 oz browned bacon bits (or 1/3 cup toasted pepitas – pumpkin seeds)
- Fresh parsley, finely chopped
Instructions
- Preheat the oven: Set your oven to 400˚F (200˚C) and position the rack in the center. Line a large, rimmed baking sheet with parchment paper or use a non-stick baking sheet to prevent sticking.
- Prepare the vegetables: Peel, seed, and cut the butternut squash into 1-inch cubes. Peel and chop the carrots into 1-inch chunks. Quarter the onion and separate it into smaller pieces. Peel and trim the garlic cloves.
- Toss vegetables with oil and seasoning: Transfer the prepared squash, carrots, onion, and garlic onto the baking sheet. Drizzle with olive oil, sprinkle salt and pepper, then toss well to coat all pieces evenly.
- Roast the vegetables: Spread the vegetables out evenly in a single layer on the sheet. Roast for 35-40 minutes until the squash and carrots are fork tender and develop golden edges, stirring and turning the vegetables halfway through baking for even cooking.
- Blend the roasted veggies: Transfer the roasted vegetables to a blender in 2-3 batches, being careful not to exceed the blender’s max fill line. Add some of the chicken broth or vegetable stock with each batch. If the soup is too thick, add filtered water to reach the desired consistency. Blend until completely smooth.
- Heat and season the soup: Pour the blended puree into a Dutch oven or soup pot and set over medium heat. Add 1/2 cup water, cinnamon, and nutmeg, stirring to combine. Bring the soup to a gentle boil, partially covered, stirring frequently to prevent splattering. Swirl in the butter and maple syrup. Adjust seasoning with salt and pepper to taste, then remove from heat.
- Serve and garnish: Ladle the soup into bowls. Drizzle extra maple syrup on top and garnish with crispy browned bacon bits or toasted pepitas, a sprinkle of finely chopped fresh parsley, and freshly cracked black pepper. Serve warm.
Notes
- For a vegetarian option, substitute chicken broth with vegetable stock and use toasted pepitas instead of bacon bits.
- Adjust the thickness of the soup with water or stock based on personal preference.
- Stirring frequently while heating prevents the soup from sticking or splattering due to its creamy texture.
- Maple syrup enhances the natural sweetness but can be adjusted or omitted for less sweetness.
- Use fresh spices for the best flavor, especially cinnamon and nutmeg.
