Creamy Butternut Squash Soup

This is a simple butternut squash soup that totally tastes gourmet. Roasting the veggies first brings out their best flavor and the toppings really elevate the soup so don’t skip those.

BUTTERNUT SQUASH SOUP INGREDIENTS:
►1 large butternut squash (3 lbs), peeled, seeded and cut into 1” cubes
►2 medium carrots, peeled and cut into 1-inch chunks
►1 medium yellow onion, quartered and separated into smaller chunks
►4 garlic cloves, peeled and ends trimmed
►4 Tbsp extra virgin olive oil
►1 1/2 tsp fine sea salt, plus more to taste
►1/2 tsp freshly ground black pepper, plus more to taste
►4 cups chicken stock or vegetable stock
►3 Tbsp unsalted butter
►3 Tbsp real maple syrup, plus more to serve
►1/2 tsp ground cinnamon
►1/8 tsp ground nutmeg
►1/2 cup filtered water or added to desired consistency

SOUP GARNISH:
►6 oz Browned Bacon Bits
►Maple Syrup to drizzle
►Fresh Parsley, finely chopped