Roasted Butternut Squash Maple (Printable)

Creamy roasted squash blended with maple sweetness and warm spices for a comforting bowl.

# What you need:

→ 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 drizzle
14 - Fresh thyme leaves

# How to make it:

01 - Preheat the oven 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 to 35 minutes until the squash is 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 to 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 incorporate.
06 - Bring to a boil, then reduce heat and simmer for 10 minutes to blend and develop flavors.
07 - Using an immersion blender, purée the soup until smooth and creamy. Alternatively, work in batches with a countertop blender for consistent results.
08 - Stir in coconut milk or heavy cream. Adjust seasoning with additional salt and pepper as needed.
09 - Reheat gently over low heat if necessary, avoiding a boil to prevent separation.
10 - Ladle into bowls and garnish with toasted pumpkin seeds, a drizzle of maple syrup, and fresh thyme leaves if desired.

# Expert Advice:

01 -
  • The roasted squash gets caramelized and deep, so every spoonful tastes more luxurious than soup has any right to be.
  • It comes together in just an hour, making it perfect for busy weeknights when you still want something that feels homemade and special.
  • Whether you're vegan or not, dairy-free or indulgent, this soup adapts to what you need without losing its soul.
02 -
  • Roasting the squash is non-negotiable, not just a suggestion, because it concentrates the flavor and adds caramelized sweetness that raw squash simply cannot deliver.
  • Don't use pre-made pumpkin purée as a shortcut, because it's a different texture and intensity, and this recipe really does need actual roasted butternut squash to sing.
03 -
  • Make this soup a day or two ahead because the flavors actually deepen and become more harmonious when they've had time to get cozy together in the fridge.
  • If your cream or coconut milk curdles when you add it, the pot was too hot, so remember to reheat gently and let the soup cool slightly before the final addition next time.
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