By: Lauren
Dinner, , , , ,

Roasted Butternut Squash Soup

I made this winter soup from scratch many years ago and I have been itching to make it again with our new dutch oven! It is an amazing dish for cold nights or when you are just wanting to stay in. When you give this recipe a try this winter season I hope it fills your home with warmth and comfort with these amazing aroma combinations. So here it is, my vibrant, sweet and savory take on roasted butternut soup!

If you know me, colorful food has always been a driving force for most of my food photography, and this soup is no exception! This recipe is filled with colorful ingredients that lead to such a vibrant end result. With spices like thyme, cinnamon, and nutmeg it brings that earthly winter flavor we all crave during the holidays. Adding maple syrup while roasting the squash and carrots in the oven gives it just the right amount of sweet without it overpowering any other flavors. I may be biased but pure maple syrup from NY or VT is the best for cooking. I keep a little jug of NY maple syrup in our fridge for anytime I’m needing a reminder of home!

Ingredients:

  • 6 cups of cubed butternut squash
  • 3 cups of chopped carrots (about 3 large carrots)
  • 1 medium yellow onion, sliced
  • 6 cloves of garlic, whole
  • 4 sprigs of thyme
  • 2 teaspoons of maple syrup
  • 3 cups of vegetable broth
  • 2/3 cup of whole milk (or coconut milk if non-dairy)
  • A pinch of sea salt and black pepper
  • 1/4 teaspoon of cinnamon
  • 1/8 teaspoon of nutmeg
  • Toasted pumpkin seeds

Instructions:

Combine cubed butternut squash, chopped carrots, sliced onion and garlic cloves on a lined baking sheet and drizzle with avocado oil and maple syrup. Season with sea salt, black pepper and sprigs of thyme. Gently toss on baking sheet. Bake for 30 minutes, or until squash is tender, at 400 degrees F.

Once squash and carrots are tender, transfer to a large pot, or dutch oven. Add vegetable broth, whole milk, cinnamon, and nutmeg. Sir together and bring to a simmer with medium heat. Then turn heat to low and cover. Let it simmer for 10 minutes to help blend all flavors together.

Next, transfer mixture to a high speed blender, or use an immersion blender, and blend until mixture is smooth.

Pour into your favorite soup bowl, drizzle with extra whole milk, and top it off with some toasted pumpkin seeds!