Indulge in the comforting flavors of fall with this delectable Creamy Butternut Squash Soup. Roasted butternut squash takes center stage in this easy-to-follow recipe, creating a silky puree that’s elevated with the richness of butter, the sweetness of maple syrup, and a blend of warm spices.
Embrace the fall season with a collection of cozy soups, including Creamy Sweet Potato Soup and Loaded Potato Soup. The addition of cinnamon and nutmeg in this Roasted Butternut Squash soup enhances its warmth, making it a perfect choice for cooler weather.
Easy Roasted Butternut Squash Soup Recipe
Savor the simplicity of this gourmet butternut squash soup. Roasting the vegetables before blending intensifies their flavors, while a delightful touch of fall spice adds a new dimension of coziness. The irresistible combination of sweet maple syrup and crispy bacon toppings completes this culinary masterpiece.
- Butter – Swirling in unsalted butter gives the soup a luxurious taste and texture, eliminating the need for additional milk or cream.
- Maple Syrup – Enhances the natural sweetness of the squash.
- Bacon – Adds a delightful sweet and savory crunch.
Ingredients
Prepare this creamy butternut soup from scratch with the following ingredients:
- Butternut Squash
- Carrots and Onion
- Extra Virgin Olive Oil
- Broth
- Butter
- Maple Syrup
- Spices – Ground cinnamon and nutmeg
For a vegetarian or vegan option, use vegetable stock and olive oil, and substitute bacon with toasted pepitas.
Pro Tip: For a vegetarian soup, use vegetable stock in place of chicken stock. For a vegan butternut squash soup, use vegetable stock and olive oil instead of butter, and serve with the toasted pepitas instead of bacon (see below).
Toppings and Garnishes
Enhance your butternut squash soup with a variety of toppings:
- Extra virgin olive oil
- Chili – Crushed red pepper flakes, Cajun spice, or cayenne pepper
- Herbs – Basil ribbons or thyme leaves
How to Make Butternut Squash Soup
Follow these steps for a homemade butternut squash soup experience:
- Roast the Veggies – Toss the cubed squash, carrots, onion, and garlic with olive oil, salt, and pepper. Roast at 400ºF for 35-40 minutes.
- Blend – Add roasted veggies with stock to a blender and blend until smooth.
- Combine – Transfer puree to a pot, add water, cinnamon, and nutmeg. Bring to a boil, then stir in butter and maple syrup. Season to taste.
- Serve – Ladle into bowls and garnish as desired.
Pro Tip: Use a high-powered blender or immersion blender for optimal results.
Common Questions
Can I add an apple to butternut squash soup?
Adding an apple created an unpleasant sour tinge; it’s not recommended.
Can I add cream?
Adding cream is unnecessary; the soup is naturally creamy with butter.
