Roasted Butternut Squash Soup

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 49.

	this recipe	typical
liquid	73%	70%
dairy	0%	11%
fat	7%	2%
aromatics	11%	11%
salt	1%	0%
protein add	11%	0%
sweetener	4%	0%

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

1361 g	1 large butternut squash ((3 lbs), peeled, seeded, and cut into 1” cubes)
122 g	2 medium carrots (peeled and cut into 1-inch chunks)
150 g	1 medium yellow onion (quartered and separated into smaller chunks)
12 g	4 garlic cloves (peeled and ends trimmed)
54 g	4 Tbsp extra virgin olive oil
9 g	1 1/2 tsp fine sea salt (plus more to taste)
1 g	1/2 tsp freshly ground black pepper (plus more to taste)
960 g	4 cups chicken broth (or vegetable stock)
43 g	3 Tbsp unsalted butter
60 g	3 Tbsp real maple syrup (plus more to serve)
1 g	1/2 tsp ground cinnamon
0 g	1/8 tsp ground nutmeg
118 g	1/2 cup filtered water (or added to desired consistency)
170 g	6 oz Browned Bacon Bits (or 1/3 cup Toasted pepitas (pumpkin seeds))
	Maple Syrup to drizzle (added to taste)
	Fresh Parsley (finely chopped)

Method: 7 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Might be my favourite soup! I used sweet potatoes instead of carrots. I always like to add chopped honey crisp apples in the oven to roast with the veggies. I use my immersion blender, makes it quick and easy for me. Very, very delicious soup! Thank you! (Your” — a cook, 5.0★

“This soup was savory and sweet and fantastic! I had run out of carrots so I substituted a medium sized sweet potato. I also added a little cayenne and decreased the butter to 1T and veggie roasting oil to 2T. No one missed the high fat cream. This is a winne” — a cook, 5.0★