Butternut Squash Soup
Please keep in mind that I may receive commissions at no expense to you when you click my links and make purchases. Thank you for your support!
This hearty butternut squash soup is velvety smooth and loaded with flavor!
Butternut Squash Soup
Savory butternut squash soup topped with pumpkin seeds is perfect for fall weather.
Servings: 6
Ingredients
- 4 cups cubed butternut squash
- 1 large carrot chopped
- 2 shallots sliced
- 2 large garlic cloves peeled and halved
- 2 sprigs rosemary
- 2 tablespoons olive oil
- 3 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 1 tablespoon maple syrup
- 1/4 teaspoon nutmeg optional
Instructions
- Preheat oven to 400 degrees and line heavy duty baking sheet with silpat or parchment paper.
- Toss veggies and herbs with olive oil and then spread evenly on baking sheet.
- Roast vegetables 20-30 minutes until browned and soft.
- Carefully scrape vegetables off sheet into dutch oven. Add broth and bring to a bubble. Simmer 15 minutes.
- Remove from heat and use immersion blender to puree soup completely.
- Stir in cream and syrup.
- Season with salt and pepper as needed.
- Add a pinch of nutmeg if desired.
- Ladle into bowls and top with toasted pepitas (pumpkin seeds). Enjoy!
Notes
Pre-cut squash from the store saves time.
Tried this out with Hannah tonight. Super yummy!