Soups & Stewsnatashaskitchen5.0
Roasted Butternut Squash Soup Recipe
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.
π₯ 8 Servingsβ±οΈ Prep & Cook: 1h 15mβ³ Prep: 20 minπ₯ Cook: 15 minπ€ Natasha Kravchukπ natashaskitchen
π₯ Ingredients
Check off ingredients as you prepare them:
π³ Cookware
- βbaking sheet
- βoven
- βblender
- βpot
- βdutch oven
- βbowl
π Preparation Steps
1
Preheat the oven to 400ΛF 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.
2
Chop all of your vegetables. See our tutorial for how to peel, seed, and chop butternut squash.
large butternut squash ((3 lbs), peeled, seeded, and cut into 1β cubes)1
3
Transfer squash to the baking sheet along with carrots, onion, and garlic, drizzle with oil, salt, and pepper, and toss to combine.
medium carrots (peeled and cut into 1-inch chunks)2
4
Spread the squash evenly in a single layer and bake until squash and carrots are fork tender and golden at the edges, about β±οΈ 35-40 minutes, turning the veggies halfway.
medium carrots (peeled and cut into 1-inch chunks)2
5
Transfer the roasted veggies to a blender in 2-3 batches (donβt 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.
6
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.
7
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.
Fresh Parsley (finely chopped)
Nutrition Facts
calories
220 kcal
fat Content
13 g
serving Size
1 serving
fiber Content
3 g
sugar Content
10 g
sodium Content
625 mg
protein Content
4 g
trans Fat Content
0.2 g
cholesterol Content
15 mg
carbohydrate Content
24 g
saturated Fat Content
4 g
unsaturated Fat Content
8 g
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