Creamy Butternut Squash Soup

This is a simple butternut squash soup that totally tastes gourmet. Roasting the veggies first brings out their best flavor and the toppings really elevate the soup so don’t skip those.

Recipe

• 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 stock 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

SOUP GARNISH:

• 6 oz Browned Bacon Bits
• Maple Syrup to drizzle
• Fresh Parsley, finely chopped