Maple Roasted Butternut Squash Carrot Soup

Two white bowls of maple roasted butternut squash soup.

5 from 3 votes

Maple Roasted Butternut Squash Carrot Soup

Creamy, rich and delicious, this Maple Roasted Butternut Squash Carrot Soup is essential for chilly fall days! Butternut squash, roasted until sweet with real maple syrup, is blended smooth with lots of veggies for a simple homemade meal everyone will love.

Prep Time15

Cook Time45

Total Time1

Course: Dinner, Soup

Cuisine: American

Servings: to 8

Calories: 286kcal

Author: Meryl Downing

Equipment

soup pot or Dutch oven
high speed blender or immersion blender

Ingredients

To Roast the Squash

1 butternut squash peeled, seeded and cubed
1 Tablespoon olive oil
1 Tablespoon maple syrup
½ teaspoon kosher salt

For the Soup

1 Tablespoon olive oil
1 onion chopped
3-4 carrots chopped
1 apple chopped
½ teaspoon kosher salt
2 cloves garlic minced
4 cups vegetable stock (or chicken stock)
1 cup heavy cream
1 sprig fresh thyme or rosemary or sage
water as needed

Instructions

Preheat the oven to 425° convection bake (this means the fan is blowing). Peel the butternut squash with a vegetable peeler, cut off the ends and slice it in half lengthwise. Remove the seed cavity with a spoon or an ice cream scoop works great! Chop the squash into 1 inch pieces. Toss on a large sheet pan with olive oil, maple syrup, and salt. Roast in the oven for 45 minutes.
Meanwhile, chop your other veggies. In a soup pot or Dutch oven over medium heat, add olive oil and saute the chopped onion, carrot and apple, season with salt. Stir often until soft and beginning to caramelize, about 10 minutes.
Add the garlic and cook another minute.
Add the stock and simmer over medium low heat until the squash is finished roasting.
Add the squash and cream to the soup pot. Turn off the heat and blend the soup until very smooth. You can transfer the soup in batches to a blender, or use a hand-held immersion blender. You may need to add a bit of water while pureeing the soup to reach the right consistency. I added a little more than 1 cup, but add a little at a time until it looks right to you.
Return the soup to the stovetop over low heat for a few more minutes. Add the sprig of thyme or rosemary/sage so its flavor can incorporate. Taste and add a pinch of salt if you like. Soup can be served immediately or can sit over low heat until ready to serve.

Notes

This soup is meant to be smooth and velvety, you can use whatever blending equipment you have:

Hand-Held Immersion Blender - A little tip when using an immersion blender, while blending the soup with your right hand, lift the side of the pot with your left hand to tilt it at an angle. This creates a little deep well on the right side of the pot, which allows the blender to more easily blend everything in a little whirlpool.
Blender - Blend in batches so you don't overfill, and be careful with the hot soup! Remove the little insert on the cover to allow steam to escape but hold a clean kitchen towel tightly over the hole! The smoother the better, be patient when blending!

Nutrition