Easy Roasted Butternut Squash Soup (Must-Try!) #shorts

By Natasha's Kitchen · 45 min

Ingredients

Instructions

1. Preheat the oven to 400°F with the rack in the centre. Line a large rimmed baking sheet with parchment or use a non-stick sheet.
2. Put the squash, carrots, onion and garlic on the sheet, drizzle with oil, add salt and pepper, and toss.
3. Spread in a single layer and roast until fork-tender and golden at the edges, about 35–40 minutes, turning the vegetables halfway.
4. Blend the roasted vegetables in 2–3 batches in a high-powered blender, adding some stock each time and water if it is too thick, until completely smooth.
5. Pour the purée into a Dutch oven or soup pot over medium heat. Stir in 1/2 cup water, cinnamon and nutmeg, and bring to a uniform light boil, partly covered, stirring often.
6. Stir in the butter and maple syrup, season with salt and pepper to taste, then remove from the heat.
7. Ladle into bowls and serve.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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