Roasted Butternut Squash Soup

Preheat the oven to 400˚F with the rack in the center of the oven. Line a large, rimmed baking sheet with parchment paper or use a non-stick baking sheet.

Chop all of your vegetables. See our tutorial for how to peel, seed, and chop butternut squash.

Transfer squash to the baking sheet along with carrots, onion, and garlic, drizzle with oil, salt, and pepper, and toss to combine.

Spread the squash evenly in a single layer and bake until squash and carrots are fork tender and golden at the edges, about 35-40 minutes, turning the veggies halfway.

Transfer the roasted veggies to a blender in 2-3 batches (don’t go beyond the max fill line), adding some of the stock each time and water if it gets too thick, and blend until completely smooth.

Pour the puree into a dutch oven or soup pot and set over medium heat. Add 1/2 cup water, cinnamon, and nutmeg and stir to combine. Bring to a uniform light boil, keeping it partially covered and stirring frequently as cream soups tend to spurt and squirt. Swirl in butter and maple syrup, season with salt and pepper to taste if needed then remove from heat.

To serve, ladle into bowls, and garnish with a drizzle of maple syrup and bacon (or toasted pepitas), sprinkle of finely chopped parsley, and freshly cracked black pepper.