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Butternut Squash Soup
This Creamy Butternut Squash Soup is an easy soup recipe made from flavorful roasted veggies blended into a silky puree, finished with maple syrup and spices.
Ingredients
- 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
- 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
- 3 Tbsp unsalted butter
- 3 Tbsp real maple syrup, plus more to serve
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/2 cup filtered water, or added to desired consistency
Garnish:
- 6 oz Browned Bacon Bits, optional, or 1/3 cup toasted pepitas (pumpkin seeds)
- Maple Syrup to drizzle, added to taste
- Fresh Parsley, finely chopped
Instructions
- Prep - Preheat the oven to 400˚F with the rack in the center of the oven. Line a large, rimmed baking sheet with parchment paper or use a non-stick baking sheet. Prep your veggies
- Season Vegetables - Transfer squash, carrots, onion, and garlic to the prepared baking sheet, drizzle with oil, salt, and pepper, and toss to combine.
- Roast - Spread the squash evenly in a single layer and bake until squash and carrots are fork-tender and golden at the edges, about 35-40 minutes, turning the veggies halfway.
- Blend - Transfer the roasted veggies to a high-powered blender in 2-3 batches (don’t go beyond the max fill line), adding some of the stock each time and water if it gets too thick, and blend until completely smooth.
- Finish the Soup - Pour the puree into a Dutch oven or soup pot and set over medium heat. Add 1/2 cup water, cinnamon, and nutmeg and stir to combine. Bring to a uniform light boil, keeping it partially covered and stirring frequently as cream soups tend to spurt and squirt. Swirl in butter and maple syrup, season with salt and pepper to taste if needed then remove from heat.
- To Serve - ladle into bowls, and garnish with a drizzle of maple syrup and bacon (or toasted pepitas), sprinkle of finely chopped parsley, and freshly cracked black pepper.
Notes
Storage and Reheating:
- To Refrigerate: Store this soup airtight in the fridge for up to 4 days.
- Freezing: Allow the soup to cool completely, and then transfer it to a freezer-safe container. Store this soup frozen for up to 3 months, and thaw it in the fridge before reheating and serving.
- To Reheat: Add a splash of water to thin the soup if needed and reheat on the stovetop or in the microwave. If you’re microwaving, heat the soup in 30-second increments, covered with a paper towel, and stir in between to keep it from splattering.
Nutrition Facts
Butternut Squash Soup
Amount per Serving
Calories
220
% Daily Value*
Fat
13
g
20
%
Saturated Fat
4
g
25
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Cholesterol
15
mg
5
%
Sodium
625
mg
27
%
Potassium
551
mg
16
%
Carbohydrates
24
g
8
%
Fiber
3
g
13
%
Sugar
10
g
11
%
Protein
4
g
8
%
Vitamin A
12650
IU
253
%
Vitamin C
22
mg
27
%
Calcium
72
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.