Roasted Butternut Squash Soup

This is one of those dishes that I don’t have an actual recipe for. I probably did once, but it’s long since gone. Today, I just make it from memory. It’s warm, yummy and a perfect soup for the Fall and is an excellent base recipe for squash soup experimentation.

Depending on your taste, experiment with different quantities of maple syrup to make it more or less sweet, as you like it. You can also experiment with spices. I like just a bit of cinnamon, but alternately try a pinch of nutmeg or cloves, ginger, allspice, cumin, curry powder or even a bit of heat with cayenne would be nice, too. Finally, to change it up, try this soup with a variety of squash types (acorn, buttercup etc. along with the butternut).

I like to serve small portions in a pretty cup with a meal or have it for lunch with a nice crusty bread.


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  1. I’d like to try making this soup but wondering how many people this serves. I will have to make this for about 15 people and want to know if I should double/triple, etc. it?

  2. Loved it! Will make it again for sure.

  3. I just made this and ate a bowl immediately. This is absolutely delicious, thanks so much!
    — Glad you enjoyed it, Heather. I must make a pot myself soon! – Jen

  4. Yes Anonymous! Just add more squash and up the cream, seasoning and spices accordingly. Should be fine.

  5. I think I added too much chicken broth :( Can I fix it by just adding more squash?

  6. This looks great!

  7. You’re welcome :)

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