Butternut Squash Soup
1 large butternut squash
2 Tbsp. olive oil
1 large onion, diced
2 garlic cloves, minced
2 Tbsp. butter
3 cups of broth (I used chicken, but vegetable would work just fine!)
2 fresh sage leaves, chopped (about 1 Tbsp.)
5 sprigs of fresh thyme leaves
¼ cup maple syrup
¾ cup heavy cream
Candied Maple Bacon, heavy cream or fresh herbs for serving
Preheat the oven to 350-degrees Fahrenheit.
Peel the butternut squash with a sharp knife or a vegetable peeler. Cut in half horizontally and then vertically. Scoop out the seeds of the squash and then slice up the squash until you have cubed pieces to roast evenly. See photos if you need a reference.
On an aluminum lined baking sheet, or baking sheet sprayed with nonstick spray, toss the diced butternut squash with the olive oil. Season with salt and pepper to taste.
Roast in the preheated oven for 30-40 minutes or until the squash is fully cooked and tender.
Once the squash is almost done roasting, add the butter and onion to a large soup pot and sauté for 5-7 minutes over medium heat. Add the garlic and stir around until fragrant (just a minute or two).
Remove the butternut squash from the oven and toss into the soup pot. Add the broth of your choosing and bring to a boil. (You may want to add the broth a cup at a time depending on the size of your squash. You don’t want your soup to be too thin.)
Turn the heat down to a simmer and add the fresh herbs to the pot, as well as the maple syrup.
Turn the heat completely off and using an immersion blender, blend the soup until smooth. If you have a standup blender, you’ll want to transfer the soup in batches and be careful because it is hot!
Add the heavy cream to the blended squash until it’s the perfect consistency.
Serve with my famous candied maple bacon on top, fresh herbs, or some heavy cream to make it extra decadent!
This butternut squash soup tastes just like Fall! It's the perfect combination of sweet and savory, but is so decadent and rich, you will absolutely love it. The fresh herbs really amplify the flavor but if you don't have fresh herbs on hand, you can use dried thyme and sage. Usually the ratio is 1 Tablespoon of fresh herbs equals 1 teaspoon of dried herbs. 1 teaspoon of thyme should be plenty to get the equivalent of 5 sprigs of fresh thyme leaves.
You really do have to serve this soup with my candied maple bacon. It is not the same without it! I've linked that recipe several times on this page and then it should also be available below. Give this soup a try this fall and let me know what you think!