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Roasted Butternut Squash Soup

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Ingredients

Warning0 allergens identified

Roasted Butternut Squash Soup

2 butternut squash (medium, peeled and deseeded, about 40 oz. total)

1 yellow onion

1 carrot

1 clove garlic

3 tablespoons sunflower oil(or olive oil)

¼ tsp nutmeg

⅛ tsp Cinnamon

1 dash cayenne

1 tsp salt(for soup)

¼ tsp black pepper(for soup)

4 cups vegetable broth(or chicken broth, for soup)

1 tbsp maple syrup

1 cup vegetable broth(or chicken broth, if necessary, for thinning)

saltto taste

black pepperto taste

Instructions

Preheat the oven to 400°F.

Cut the squash into 1-inch cubes. Cut the onion and carrot into 1/2-inch pieces, and smash the garlic clove.

Heat the oil in a large oven-safe pot or Dutch oven over medium-high heat. Once oil is shimmering, add onion, carrot, and garlic. Cook, stirring frequently, until vegetables are lightly golden, 5-6 minutes.

Turn off heat and add the squash, nutmeg, cinnamon, cayenne, salt, black pepper, broth, and maple syrup to the onion mixture. Stir briefly to combine. Cover the pot tightly with a lid.

Bake the soup mixture on middle rack of oven until vegetables are very tender, 45-60 minutes.

Check to see that vegetables are done. Remove from oven or add time as needed.

Remove lid and allow the soup to cool for 10 minutes.

Transfer contents of the pot to the bowl of a food processor. Process on high until the soup is completely smooth. Alternately, the soup may be pureed using a blender or an immersion blender. Add additional broth to thin the soup, if necessary. Season with additional salt and black pepper, if desired.

Pour the soup into bowls and serve.

Video Tutorial Bite Tutorial

Nutrition

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Tips & Tricks (5)

Caramelize Before Roasting 🔥
Sauté the onions, garlic, and carrots in sunflower oil until golden before roasting to build a deep, savory flavor foundation that elevates the entire soup.
Roast Squash Cut-Side Down 🎃
Place butternut squash halves face-down on the baking sheet to caramelize the flesh directly against the heat, creating concentrated sweetness and rich flavor in every spoonful.
Toast Your Spices Last 🌟
Add cinnamon, nutmeg, and cayenne in the final minutes before blending rather than at the start to preserve their aromatic oils and maximize their warming spice impact.
Blend in Stages for Silky Texture 🥣
Puree the soup in batches using an immersion blender, adding broth gradually until you reach desired consistency—this gives you better control over the velvety smoothness.
Finish with Maple Balance ⚖️
Stir in maple syrup at the very end and taste as you go—this prevents over-sweetness and allows you to adjust the sweet-savory balance perfectly for your palate.