Roasted Butternut Squash Soup Recipe
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Natasha's Kitchen · by Natasha Kravchuk★ 5.0 (92)

Roasted Butternut Squash Soup Recipe

NUTRITION · PER SERVING75M COOK
CAL 17%·PRO 22%
CARBS 30G36% OF CAL
4G FIBER8G ADDED6G INTRINSIC12G OTHER14G TOTAL SUGAR
FAT 21G55% OF CAL
7G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A silky pureed soup of roasted butternut squash and carrots, finished with warm spices and a hint of maple. Elegant enough for company, easy enough for weeknights.

mainamericansoupgluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 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 broth (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 (or 1/3 cup Toasted pepitas (pumpkin seeds))
  • Maple Syrup to drizzle (added to taste)
  • Fresh Parsley (finely chopped)
PREP
20M
SODIUM
1384MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.