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butternut squash soup for fall
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5 from 1 vote

Butternut Squash Soup

Savory butternut squash soup topped with pumpkin seeds is perfect for fall weather.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course, Soup
Cuisine: Vegetarian
Keyword: comfort food, fall
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.