Go Back

Maple Roasted Butternut Squash Soup

A comforting, creamy soup made with roasted butternut squash and a touch of maple syrup for sweetness. Perfect for cozy gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish, Soup
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the soup
  • 1 medium butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • 1/4 cup maple syrup
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup heavy cream (optional) Substitutable with coconut cream for a dairy-free option
  • Fresh parsley for garnish

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. On a baking sheet, spread the cubed butternut squash and sprinkle with olive oil, salt, and pepper. Toss to coat evenly.
  3. Roast the squash for about 25-30 minutes, or until fork-tender and golden-brown.
Cooking
  1. In a large pot, heat more olive oil over medium heat. Add the diced onion and minced garlic, and sauté until translucent.
  2. Add the roasted squash, vegetable broth, maple syrup, and ground nutmeg to the pot. Stir to combine.
  3. Bring the mixture to a gentle simmer and cook for about 10 minutes.
  4. Blend the soup until smooth using an immersion blender or in batches in a blender.
  5. If desired, stir in the heavy cream and adjust salt and pepper to taste.
Serving
  1. Ladle the soup into bowls, garnish with fresh parsley, and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat over medium heat or in the microwave.