Step 1 of 9
Roasted Butternut Squash Soup
Preheat the oven to 400°F.
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Step 2 of 9
Roasted Butternut Squash Soup
Cut the squash into 1-inch cubes. Cut the onion and carrot into 1/2-inch pieces, and smash the garlic clove.
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Step 3 of 9
Roasted Butternut Squash Soup
Heat the oil in a large oven-safe pot or Dutch oven over medium-high heat. Once oil is shimmering, add onion, carrot, and garlic. Cook, stirring frequently, until vegetables are lightly golden, 5-6 minutes.
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Step 4 of 9
Roasted Butternut Squash Soup
Turn off heat and add the squash, nutmeg, cinnamon, cayenne, salt, black pepper, broth, and maple syrup to the onion mixture. Stir briefly to combine. Cover the pot tightly with a lid.
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Step 5 of 9
Roasted Butternut Squash Soup
Bake the soup mixture on middle rack of oven until vegetables are very tender, 45-60 minutes.
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Step 6 of 9
Roasted Butternut Squash Soup
Check to see that vegetables are done. Remove from oven or add time as needed.
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Step 7 of 9
Roasted Butternut Squash Soup
Remove lid and allow the soup to cool for 10 minutes.
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Step 8 of 9
Roasted Butternut Squash Soup
Transfer contents of the pot to the bowl of a food processor. Process on high until the soup is completely smooth. Alternately, the soup may be pureed using a blender or an immersion blender. Add additional broth to thin the soup, if necessary. Season with additional salt and black pepper, if desired.
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Step 9 of 9
Roasted Butternut Squash Soup
Pour the soup into bowls and serve.