Roasted Butternut Squash Soup

This cozy Roasted Butternut Squash Soup is creamy, comforting, and naturally sweetened with maple syrup. Roasted vegetables deepen the flavor, while warming spices and a touch of butter create a silky texture that’s perfect for chilly days. It’s a simple yet elegant soup that’s perfect for holidays or a nourishing weeknight meal.

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Ingredients

Roasted Vegetables:

• 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
• 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)

Soup Base:

• 4 cups chicken broth (or vegetable stock for vegetarian)
• 3 Tbsp unsalted butter
• 3 Tbsp real maple syrup (plus more for serving)
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/2 cup filtered water (adjust to preferred consistency)

Garnish (optional but recommended):

• 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

1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or use a non-stick baking sheet.
2. Prepare vegetables: Place the cubed butternut squash, carrots, onion, and garlic on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss until evenly coated.
3. Roast the vegetables: Spread everything in an even layer and roast for 35–40 minutes, flipping halfway through, until squash and carrots are fork-tender and golden on the edges.
4. Blend the soup: In batches, transfer the roasted vegetables to a high-powered blender. Add some chicken broth to each batch and blend until smooth. Add water if needed to loosen the mixture. Do not exceed the max fill line.
5. Heat the soup: Pour the blended mixture into a large soup pot or Dutch oven over medium heat. Stir in the remaining broth (if any), water, cinnamon, and nutmeg. Bring to a gentle simmer, partially covered, stirring occasionally.
6. Finish and season: Stir in the butter and maple syrup. Taste and adjust salt and pepper as needed. Remove from heat once well combined and heated through.
7. Serve and garnish: Ladle soup into bowls and garnish with a drizzle of maple syrup, crispy bacon or pepitas, chopped parsley, and a few cracks of black pepper.

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Why You’ll Love This Recipe

• Deep, roasted flavor: Roasting the vegetables intensifies their natural sweetness and adds depth.
• Silky and satisfying: Butter and maple syrup give this soup a luxurious texture and flavor.
• Healthy and nourishing: Packed with vitamins and fiber, it’s both delicious and good for you.
• Perfect for meal prep: Great for making ahead and reheating throughout the week.
• Versatile: Serve as a starter or a main with crusty bread or a salad.

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Tips

• Use a high-powered blender for the smoothest texture. If using an immersion blender, be sure to blend thoroughly.
• Cut vegetables evenly to ensure everything roasts at the same rate.
• Don’t skip the maple syrup — it adds a subtle sweetness that balances the savory notes.
• Taste before serving and adjust salt, pepper, or syrup to your liking.
• Warm your bowls before serving for an extra cozy touch.

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Variations and Substitutions

• Make it vegan: Use plant-based butter and vegetable broth.
• Spice it up: Add a pinch of cayenne pepper or chili flakes for a gentle kick.
• Try coconut milk: Stir in 1/2 cup full-fat coconut milk for a tropical twist.
• Add apple: Roast a peeled, chopped apple with the veggies for an extra layer of flavor.
• Thicker or thinner: Adjust water or broth at the end to reach your desired consistency.

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FAQs

Can I use frozen butternut squash?
Yes, but fresh roasted squash offers the best flavor. If using frozen, roast until caramelized or sauté before blending.

How long does this soup keep?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop.

Can I freeze it?
Yes! This soup freezes beautifully for up to 2 months. Thaw overnight in the fridge before reheating.

What if I don’t have a blender?
You can use an immersion blender directly in the pot, but it may take longer to achieve a silky texture.

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Serving

Serve hot in bowls with your favorite garnishes. Pair with warm, crusty bread, grilled cheese, or a side salad for a complete meal. Drizzle extra maple syrup on top just before serving for a restaurant-quality finish.

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Suggestions

• Perfect for Thanksgiving or holiday dinners as a cozy starter.
• Make a big batch and portion it into jars for easy weekday lunches.
• Serve in mini cups or shot glasses as an elegant appetizer at dinner parties.
• Pair with roasted chickpeas or a sprinkle of feta for extra protein.