Roasted Butternut Squash Soup: Secret to Deep Flavor & Creamy Texture

🥣Roasted Butternut Squash Soup: Secret to Deep Flavor & Creamy Texture Unlock the secret to the absolute BEST Butternut Squash Soup you will ever taste! My high-heat roasting technique is the key to creating that naturally sweet, deep flavor and a velvety texture. This recipe is incredibly easy and perfect for a cozy weeknight or a stunning holiday appetizer. I use a touch of sherry and a hickory smoked bacon base to achieve an unparalleled complexity. Finish it off with a swirl of cream, crispy sage, and a drizzle of bourbon maple syrup! 👩‍🍳 Ingredients List For the Roast: 1 whole Butternut Squash (3 pounds) 1 Granny Smith Apple (approx. 5.5 oz) Fresh Thyme Kosher Salt & Olive Oil For the Soup Base: 4 oz Hickory Smoked Bacon (or Applewood Smoked) 2 Onions (approx. 15 oz), chopped 1 oz Carrot, chopped 1 oz Celery, chopped 4 cloves Garlic, minced 1 Tbsp Fresh Ginger (or 1 tsp ground) 2 large Sage Leaves, cut up ½ tsp Nutmeg Kosher Salt & Freshly Ground Black Pepper ¼ cup Cream Sherry Wine 6 cups Low-Sodium Chicken Stock (or Vegetable Stock) For Garnish (Optional): Butter Fresh Sage Leaves (for frying) Cream Bourbon Maple Syrup 🔪 Step-by-Step Directions with Timestamps Follow along with the video for the best results! 1. Pre-Roast the Squash: Preheat oven to 375°F [00:06]. Pierce holes into the whole squash and roast for 15-20 minutes [00:13]. Allow the squash to cool for 10 minutes [01:17]. The pre-roast makes it easy to slice and peel—the knife should slide right through [01:21]. 2. Cook the Bacon & Aromatics: Chop 4 oz of bacon into small pieces [00:29]. Render the bacon fat in a Dutch oven or heavy-bottomed pot over medium-low heat until crispy [01:06]. Remove bacon, leaving fat in the pot [04:46]. Sauté chopped onions with a pinch of salt and pepper for 3-4 minutes [04:55]. Add carrot and celery, allowing them to caramelize with the onion to concentrate their sweetness and avoid a "vegetable soup" flavor [05:17]. 3. Prepare & Roast the Main Ingredients: Peel, remove seeds, and cube the pre-roasted butternut squash into even 1-inch pieces [01:31]. Cube one Granny Smith apple—its tartness is essential to balance the squash's sweetness [02:35]. Toss the squash, apple, and whole thyme sprigs with olive oil and kosher salt [03:07]. Spread on a sheet pan (use two if needed) and roast at 425°F for about 40 minutes, until beautifully browned for maximum caramelization [03:59]. 4. Deglaze & Simmer: Remove roasted squash and apple from the pan while it's still hot [06:17]. Pour in ¼ cup of cream sherry wine to deglaze the hot pan, scraping up all the brown bits for maximum flavor [06:27]. Add the minced garlic, fresh ginger, and cut sage leaves to the pot with the onions, stirring for a few more minutes [06:49]. Stir in ½ teaspoon of nutmeg, then add the deglazing liquid and the roasted squash/apple mixture [07:36]. Pour in 6 cups of chicken stock, bring to a simmer, and let it gently meld the flavors for about 15-25 minutes [08:00]. 5. Blend & Finish: Use an immersion blender to puree the soup until it achieves a beautiful, velvety consistency [08:45]. Taste and adjust salt, pepper, or (optionally) a teaspoon of apple cider vinegar to brighten the flavor [09:16]. For garnish, brown butter and quickly fry sage leaves until crispy (about 10-15 seconds) [09:48]. Serve with a few drops of cream, crispy bacon pieces, the fried sage leaves, and a drizzle of bourbon maple syrup [10:43]. ✅ SUBSCRIBE for more easy cooking tutorials:    / bestbitesforever   👉 WATCH NEXT: How to Cut Butternut Squash Easily:    • Easiest Way to Cut & Peel Butternut Squash...   Ultimate Garnish Crispy Sage: Gently fry fresh sage leaves in butter until crisp. The frizzled sage provides a buttery, aromatic crunch. Crispy Bacon: The reserved bacon adds a deeply savory, salty crunch. Cream/Maple Drops: A drop of Heavy Cream adds a visually appealing richness, a drop of Maple Syrup highlights the caramel notes. ❄️ Storage for Leftovers Refrigeration: Cool the soup completely, then transfer to an airtight container. It will keep in the refrigerator for 4-5 days. Freezing (Recommended): Butternut squash soup freezes exceptionally well. Do not add cream or milk to the portion you plan to freeze, as dairy can sometimes separate when thawed. Add the cream upon reheating. Cool the soup completely. Transfer to freezer-safe containers, leaving about 1 inch of headspace for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat gently on the stovetop over low heat, stirring frequently. If it's too thick, add a splash of water or stock. #butternutsquashsoup #roastedbutternutsquash #creamybutternutsquashsoup #fallrecipes #soupseason #easyrecipe #holidayappetizer #souprecipe #howtomakesoup #veganoption #vegetarianrecipe #homecooking #comfortfood #mealprep #thanksgivingrecipe #bestbutternutsquashsoup #homecooking #recipes #youtubefood #bestbutternutsquashsoup #cookingtutorial