Roasted Butternut Squash Soup Recipe

This roasted butternut squash soup recipe is a comforting, flavorful dish made with roasted butternut squash, carrots, onions, and garlic. It’s a perfect fall or winter soup, rich in nutrients and easy to prepare. With a creamy texture, a hint of maple syrup, and spices like cinnamon and nutmeg, it makes a great addition to your seasonal meal planning. Garnished with bacon or pepitas and fresh parsley, it’s an ideal soup for a cozy dinner or holiday gathering.

This roasted butternut squash soup is a perfect fall or winter meal, featuring a smooth, creamy texture and rich, savory flavors. Roasting the vegetables deepens their natural sweetness, while maple syrup and spices add a warm, comforting touch. Whether served as an appetizer or a main dish, it’s sure to be a crowd-pleaser.

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Ingredients

For the Soup:

• 1 large butternut squash (about 3 lbs), peeled, seeded, and cut into 1-inch 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 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 more for desired consistency)

For the Garnish:

• 6 oz browned bacon bits, or 1/3 cup toasted pepitas (pumpkin seeds)
• Maple syrup, for drizzling
• Fresh parsley, finely chopped

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Instructions

Step 1: Roast the Vegetables

Preheat your oven to 400°F (200°C) and place the rack in the center. Line a large, rimmed baking sheet with parchment paper or use a non-stick baking sheet.
Peel and chop the butternut squash, carrots, onion, and garlic. Transfer them to the baking sheet, drizzle with olive oil, and season with salt and pepper. Toss the vegetables to coat evenly.
Spread the veggies in a single layer and roast for 35–40 minutes, or until fork-tender and golden at the edges, turning halfway through.

Step 2: Blend the Vegetables

Once the vegetables are roasted, transfer them to a blender in 2-3 batches (do not exceed the max fill line). Add some of the broth to help with blending and water if the mixture is too thick. Blend until smooth.
Pour the blended mixture into a dutch oven or large soup pot.

Step 3: Cook the Soup

Add 1/2 cup water, cinnamon, and nutmeg to the pot, stirring to combine. Bring to a gentle boil over medium heat, stirring occasionally.
Swirl in the butter and maple syrup, then season with additional salt and pepper, if needed. Remove from heat once the soup is heated through and smooth.

Step 4: Serve

Ladle the soup into bowls. Garnish with a drizzle of maple syrup, a sprinkle of bacon bits (or toasted pepitas), fresh parsley, and freshly cracked black pepper. Serve warm.

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Tips

• Roasting Tip: Make sure to spread the vegetables evenly on the baking sheet for uniform roasting. You can flip them halfway to ensure all sides are golden brown.
• Consistency Tip: If the soup is too thick after blending, add more broth or water until you reach your desired consistency.
• Storage Tip: This soup keeps well in the fridge for 3-4 days. It also freezes well for up to 3 months—store in airtight containers or freezer bags.

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Variations and Substitutions

• For a Creamier Soup: Add a splash of heavy cream or coconut milk after blending for a richer, creamier texture.
• Vegetarian Option: Use vegetable broth instead of chicken broth for a vegetarian version.
• Spice it Up: Add a pinch of cayenne pepper or chili flakes for a subtle kick.
• Nut-Free: If you prefer a nut-free garnish, substitute the pepitas with sunflower seeds or omit them altogether.

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FAQs

Can I make this soup ahead of time?
Yes, this soup can be made a day ahead. Simply store it in the refrigerator and reheat before serving.

How can I adjust the sweetness?
If you prefer a less sweet soup, reduce the maple syrup or omit it altogether. You can always add a drizzle when serving for a touch of sweetness.

Can I use frozen butternut squash?
Yes, frozen butternut squash works well, though you may need to adjust the cooking time since it’s usually pre-cooked.

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Serving Suggestions

• Serve this soup alongside a crusty loaf of bread or a fresh salad for a light but satisfying meal.
• Pair with grilled cheese sandwiches or roasted vegetables for a cozy, complete dinner.

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Why You’ll Love This Recipe

• Warm and comforting: Perfect for chilly evenings with its creamy texture and fragrant spices.
• Versatile: Can be made ahead of time and customized with various garnishes and spices.
• Healthy and nourishing: Packed with fiber, vitamins, and antioxidants from the squash and carrots.