Creamy Roasted Butternut Squash Soup
About this recipe
Creamy Roasted Butternut Squash Soup is a cozy, autumn dish that's surprisingly simple yet tastes gourmet. The secret? Roasting the vegetables first to bring out their best flavors, which makes this soup velvety smooth without any cream.
This version from Natasha's Kitchen highlights the natural sweetness of butternut squash, enhanced by a touch of maple syrup and warm spices like cinnamon and nutmeg. Topped with crispy bacon bits and fresh parsley, it's a comforting bowl of goodness perfect for chilly days.
Ingredient notes
- 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 cloves garlic, 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
- 6 oz Browned Bacon Bits for garnish
- Maple Syrup to drizzle for garnish
- Fresh Parsley, finely chopped for garnish
Tips from Natashas Kitchen’s video
- When peeling butternut squash, slice off the top and bottom first to create a stable base for cutting.
- For even roasting, cut the vegetables into roughly one-inch pieces.
- Blend the roasted vegetables in batches with chicken broth for a silky smooth texture, adding more broth if necessary to help with blending.
- To avoid mess when boiling the soup, keep it partially covered while it comes to a boil.
Good to know
- How long do I roast the vegetables?
- Roast the vegetables in a preheated oven at 400°F (200°C) for about 35 to 40 minutes, or until fork-tender and golden at the edges.
- What can I use instead of chicken stock?
- You can use vegetable stock as a substitute for chicken stock.
- How do I achieve a silky smooth texture in the soup?
- Blend the roasted vegetables with chicken broth until completely smooth and creamy, adding more broth if the mixture is too thick.
- What toppings are recommended for this soup?
- Top the soup with bacon bits, a drizzle of maple syrup, and finely chopped parsley.
No life story here — the video and the recipe are the whole point. All credit to Natashas Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat the oven to 400°F (200°C).
- 2
Peel the butternut squash using a vegetable peeler, then slice off the top and bottom to create a stable base.
- 3
Cut the squash in half lengthwise and scoop out the seeds and strings with a spoon.
- 4
Chop the squash into 1-inch thick strips, then cut those into 1-inch cubes and transfer to a large baking sheet.
- 5
Peel and slice the carrots into 1-inch chunks and add to the baking sheet.
- 6
Cut the onion into eighths and separate into smaller segments, then add to the baking sheet.
- 7
Smash the garlic cloves with the side of a knife to peel, then add to the baking sheet with the other vegetables.
- 8
Drizzle the vegetables with olive oil and sprinkle with salt and pepper. Toss to coat evenly.
- 9
Spread the vegetables in a single layer on the baking sheet and roast in the oven for 35 to 40 minutes, or until fork-tender and golden at the edges.
- 10
Once roasted, transfer the vegetables to a blender in batches, adding half of the chicken broth with each batch. Blend until smooth and creamy, adding more broth if needed.
- 11
Transfer the blended mixture to a Dutch oven or soup pot. Repeat blending with the remaining vegetables and broth.
- 12
Add half a cup of filtered water to the pot to thin the soup, then season with cinnamon and nutmeg. Stir to combine and bring to a light boil, partially covered.
- 13
Once boiling, add the butter and maple syrup, stirring until the butter is melted. Season to taste with salt and pepper if needed.
- 14
Serve the soup garnished with bacon bits, a drizzle of maple syrup, and chopped parsley.
Heads up — we had to guess a little:
- The quantity for bacon bits was inferred based on common serving sizes for garnishes.
Credit where it’s due: this recipe was transcribed from Natashas Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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