Creamy Butternut Squash Soup




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

*Recipe on video and text may differ from each other!


How to cook Creamy Butternut Squash Soup: