This is a simple butternut squash soup that totally tastes gourmet. Roasting the veggies first brings out their best flavor and the toppings really elevate the soup so don’t skip those.
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BUTTERNUT SQUASH SOUP INGREDIENTS:
►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 stock 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

SOUP GARNISH:
►6 oz Browned Bacon Bits
►Maple Syrup to drizzle
►Fresh Parsley, finely chopped