Can I make this soup ahead of time?

Yes, this soup freezes beautifully for up to 3 months. Allow it to cool completely, then transfer to freezer-safe containers or bags. Thaw overnight in the fridge and reheat gently in a saucepan or microwave. Add fresh toppings (bacon, parsley, maple syrup) when serving

Can I use a different type of stock or make it vegan?

Absolutely. Vegetable stock works perfectly and keeps the soup vegetarian. For a vegan version, omit the butter and use a neutral oil or vegan butter instead. The soup will be equally creamy and delicious. You can also add a splash of coconut cream at the end for extra richness if desired

My soup is too thick—how can I thin it?

Add hot stock or water gradually, stirring well between additions, until you reach your preferred consistency. Start with 60 ml (4 tbsp) at a time. You can also stir through a splash of double cream or coconut milk for a slightly richer, creamier texture without making it too thin

What if I don't have maple syrup?

Honey, agave nectar, or even a pinch of brown sugar work well as substitutes, though the flavour will be slightly different. Start with the same quantity and adjust to taste. Maple syrup does give this soup its signature autumn character, so try to use it if possible

Creamy Roasted Butternut Squash Soup

by Natashas Kitchen

Vegetarian

Published 3 May 2026Original video

This creamy roasted butternut squash soup is comfort in a bowl—perfect for autumn and winter entertaining. By roasting the squash, carrots, onion, and garlic before blending, you develop deep, caramelised flavours that make this soup taste far more gourmet than its simple ingredient list suggests. The addition of maple syrup and warm spices (cinnamon and nutmeg) adds subtle sweetness and warmth, whilst the slow cooker method allows the flavours to meld beautifully. Topped with crispy bacon, a drizzle of maple syrup, and fresh parsley, this soup is elegant enough for dinner parties yet easy enough for a weeknight supper

Video thumbnail: Creamy Roasted Butternut Squash Soup

Watch: Creamy Roasted Butternut Squash Soup

Original recipe video — click to play

Original video by Natashas Kitchen11k likes on YouTube

20 mins

Prep time

6 hrs

Slow cook (Low)

3 hrs

Slow cook (High)

Serves

6 hrs 20 mins

Total (Low)

Slow cooker setting:Low 6 hours or High 3 hours

Original method: 45 minutes roasting at 200°C, plus blending

Ingredients

Servings:

Units:

Vegetables

1360 g Butternut squash, large, peeled, seeded, and cut into 2.5 cm cubes
Roast before adding to slow cooker
2 whole Carrots, medium, peeled and cut into 2.5 cm chunks
Roast before adding to slow cooker
1 whole Yellow onion, medium, quartered and separated into smaller chunks
Roast before adding to slow cooker
4 cloves Garlic cloves
, peeled and ends trimmed
Roast before adding to slow cooker

Base

60 ml Extra virgin olive oil, for roasting
Use to toss vegetables before roasting
720 ml Chicken or vegetable stock
, room temperature
Reduced from original 4 cups for slow cooker to prevent watery soup

Seasoning

1 ½ tsp Fine sea salt, for roasting, plus more to taste
Adjust to taste after blending
½ tsp Freshly ground black pepper, for roasting, plus more to taste
Adjust to taste after blending

Flavour

45 g Unsalted butter, cubed
45 ml Real maple syrup, plus more for serving

Spices

½ tsp Ground cinnamon
⅛ tsp Ground nutmeg

Finish

120 ml Filtered water, as needed(optional)
Add after blending to reach desired consistency

Garnish

170 g Bacon, browned and crispy, crumbled or chopped into bits(optional)
Add just before serving
15 g Fresh parsley
, finely chopped(optional)
Add just before serving
30 ml Maple syrup, for drizzling(optional)
Add just before serving

Method

1
Preheat your oven to 200°C (180°C fan). Place the butternut squash, carrots, onion, and garlic cloves on a large baking sheet. Drizzle with 60 ml (4 tbsp) extra virgin olive oil, then sprinkle with 1.5 tsp fine sea salt and 0.5 tsp freshly ground black pepper. Toss well to coat.
~5 mins
Tip: Roasting the vegetables caramelises them and develops deep, rich flavours
2
Roast the vegetables for 30-35 minutes, stirring halfway through, until golden and tender.
~35 mins
Tip: The edges should be slightly browned for best flavour
3
Transfer the roasted vegetables to your slow cooker. Add 720 ml (3 cups) chicken or vegetable stock, 45 g (3 tbsp) unsalted butter, 45 ml (3 tbsp) maple syrup, 0.5 tsp ground cinnamon, and 0.125 tsp ground nutmeg.
~5 mins
Tip: Stir gently to combine all ingredients
4
Cover and cook on Low for 6 hours or on High for 3 hours, until the vegetables are very tender and the flavours have melded together.
~6 hrs
Tip: Do not lift the lid during cooking as this releases heat
5
Using an immersion blender, carefully blend the soup in the slow cooker until smooth and creamy. Alternatively, allow to cool slightly, then blend in batches in a food processor or blender, and return to the slow cooker.
~10 mins
Tip: Be careful with hot liquid when blending. Blend thoroughly for a silky, creamy texture
6
Taste the soup and adjust seasoning with additional salt and pepper as needed. If the soup is too thick, stir in the filtered water a little at a time until you reach your desired consistency.
~5 mins
Tip: The soup will continue to thicken slightly as it cools
7
Ladle the soup into bowls. Top each serving with browned bacon bits, a drizzle of maple syrup, and a generous sprinkling of fresh chopped parsley.
~5 mins
Tip: Add toppings just before serving for best texture and flavour

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: Yes, this soup freezes beautifully for up to 3 months. Allow it to cool completely, then transfer to freezer-safe containers or bags. Thaw overnight in the fridge and reheat gently in a saucepan or microwave. Add fresh toppings (bacon, parsley, maple syrup) when serving

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