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Maple Roasted Butternut Squash Soup

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A creamy, velvety butternut squash soup enhanced with the sweetness of maple syrup, perfect for chilly evenings.

Ingredients

Scale
  • 1 large butternut squash, about 3 pounds, peeled, seeded, and cubed
  • 2 tablespoons olive oil for roasting
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon salt for roasting
  • 1/4 teaspoon black pepper for roasting
  • 1 tablespoon olive oil for sautéing
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 3 to 4 cups vegetable broth
  • 1/2 cup coconut milk or heavy cream (optional)
  • 1/4 teaspoon ground nutmeg (optional)
  • Additional salt and pepper to taste
  • Toasted pumpkin seeds (optional garnish)
  • Swirl of cream or coconut milk (optional garnish)
  • Fresh thyme or sage leaves (optional garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 2 tablespoons olive oil, maple syrup, salt, and pepper. Spread it evenly on a parchment-lined baking sheet and roast for 30–35 minutes, flipping halfway through.
  2. In a large soup pot, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Add the minced garlic and sauté for an additional 1 minute.
  3. Once the squash is done, carefully add it to the pot with the onions. Pour in 3 cups of vegetable broth and add nutmeg if using. Simmer for 5-10 minutes.
  4. Blend the soup using an immersion blender until smooth. Stir in coconut milk or cream if using and adjust seasoning with salt and pepper. Serve warm with garnishes.

Notes

This soup can be easily made vegan by using coconut milk and ensuring all ingredients are plant-based.

Nutrition

Find it online: https://us.recipesfood.org/maple-roasted-butternut-squash-soup/

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