Saucepan@saucepan · Shared this recipeFollowAmerican · soupButternut Squash SoupA creamy roasted butternut squash soup finished with butter, maple syrup, and warm spices, perfect for fall.total1 hr 15 minprep20 mincook15 minservings8Original recipe on natashaskitchen.comKeep this recipeAdd a copy of Butternut Squash Soup to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients8 servingsBack to 8 servings1 large butternut squash, (3 lbs, peeled, seeded, and cut into 1” cubes)2 medium carrots, peeled and cut into 1-inch chunks1 medium yellow onion, quartered and separated into smaller chunks4 garlic cloves, peeled and ends trimmed4 tbsp extra virgin olive oil1.5 tsp fine sea salt, plus more to taste0.5 tsp freshly ground black pepper, plus more to taste4 cup chicken broth, or vegetable stock3 tbsp unsalted butter3 tbsp real maple syrup, plus more to serve0.5 tsp ground cinnamon0.125 tsp ground nutmeg0.5 cup filtered water, or added to desired consistency6 oz Browned Bacon Bits ), optional, or 1/3 cup toasted pepitas (pumpkin seedsMaple Syrup to drizzle, added to tasteFresh Parsley, finely choppedStepsClear checksTap an ingredient or step to check it off.1Step 1: Preheat the oven to 400°F with the rack in the center. Line a large, rimmed baking sheet with parchment paper or use a non-stick baking sheet. Prep your veggies.2Step 2: Transfer squash, carrots, onion, and garlic to the prepared baking sheet, drizzle with oil, salt, and pepper, and toss to combine.3Step 3: Spread the squash evenly in a single layer and bake until squash and carrots are fork-tender and golden at the edges, about 35-40 minutes, turning the veggies halfway.4Step 4: Transfer the roasted veggies to a high-powered blender in 2-3 batches (don’t go beyond the max fill line), adding some of the stock each time and water if it gets too thick, and blend until completely smooth.5Step 5: Pour the puree into a Dutch oven or soup pot and set over medium heat. Add 1/2 cup water, cinnamon, and nutmeg and stir to combine. Bring to a uniform light boil, keeping it partially covered and stirring frequently as cream soups tend to spurt and squirt. Swirl in butter and maple syrup, season with salt and pepper to taste if needed then remove from heat.6Step 6: Ladle into bowls, and garnish with a drizzle of maple syrup and bacon (or toasted pepitas), sprinkle of finely chopped parsley, and freshly cracked black pepper.getsaucepan.com/r/2af05448-5b70-4d8f-8439-d0fd6bb63fa1 · Original: https://natashaskitchen.com/roasted-butternut-squash-soup/
