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
Scale
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.
