Roasted Butternut Squash Soup (Printable)

Creamy roasted squash soup sweetened with maple syrup and spiced with nutmeg and cinnamon.

# What Goes In:

→ Vegetables

01 - 1 large butternut squash (about 2.5 lbs), peeled, seeded, and cubed
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced

→ Liquids

04 - 4 cups vegetable broth
05 - 1 cup water
06 - 1/2 cup coconut milk or heavy cream

→ Flavorings

07 - 2 tablespoons pure maple syrup
08 - 1/4 teaspoon ground nutmeg
09 - 1/2 teaspoon ground cinnamon
10 - 2 tablespoons olive oil
11 - Salt and freshly ground black pepper to taste

→ Garnish

12 - Toasted pumpkin seeds
13 - Maple syrup for drizzling
14 - Fresh thyme leaves

# How to Make It:

01 - Set oven temperature to 400°F.
02 - Arrange butternut squash cubes on a baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat evenly.
03 - Roast for 30-35 minutes until tender and caramelized, turning once halfway through cooking.
04 - In a large pot, heat 1 tablespoon olive oil over medium heat. Add chopped onion and sauté for 4-5 minutes until translucent. Add minced garlic and cook for 1 minute more.
05 - Add roasted squash to the pot along with vegetable broth, water, maple syrup, nutmeg, and cinnamon. Stir well to combine.
06 - Bring to a boil, then reduce heat and simmer for 10 minutes to allow flavors to meld together.
07 - Using an immersion blender, purée the soup until smooth and creamy. Alternatively, work in batches using a countertop blender.
08 - Stir in coconut milk or heavy cream. Adjust seasoning with additional salt and pepper if needed.
09 - Gently reheat the soup over low heat if it has cooled.
10 - Ladle soup into bowls and top with toasted pumpkin seeds, a drizzle of maple syrup, and fresh thyme leaves.

# Expert Tips:

01 -
  • It delivers a restaurant quality silkiness using basic pantry staples and fresh seasonal squash.
  • The balance of warm cinnamon and maple syrup makes it feel like a festive holiday treat.
02 -
  • Do not crowd the baking sheet or the squash will steam instead of roasting properly.
  • If the soup feels too thick you can always whisk in a splash more broth at the end.
03 -
  • Add a pinch of cayenne pepper if you want a subtle heat to contrast the sweetness.
  • Wait until the very end to add your cream to prevent it from curdling during the boil.
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