Roasted Butternut Squash Maple (Printer-Friendly)

Velvety roasted squash blended with maple syrup, nutmeg, and cinnamon creates this comforting vegetarian soup.

# What You'll 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 for drizzling
14 - Fresh thyme leaves

# Method:

01 - Preheat oven to 400°F. Arrange butternut squash cubes on a baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Roast for 30-35 minutes until tender and caramelized, turning once halfway through.
02 - 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.
03 - Add roasted squash to the pot along with vegetable broth, water, maple syrup, nutmeg, and cinnamon. Stir well. Bring to a boil, then reduce heat and simmer for 10 minutes to blend flavors.
04 - Using an immersion blender, purée the soup until smooth and creamy. Alternatively, work in batches with a countertop blender.
05 - Stir in coconut milk or cream. Adjust seasoning with additional salt and pepper if needed. Reheat gently if necessary.
06 - Ladle into bowls and garnish with pumpkin seeds, a drizzle of maple syrup, and thyme if desired.

# Expert Suggestions:

01 -
  • The roasted squash becomes almost creamy on its own, so the soup tastes indulgent without requiring a ton of cream.
  • It comes together faster than you'd think, and your kitchen will smell so good that people will ask if you're running a bakery.
  • The maple and spices hit that sweet spot between comfort food and something that feels a little fancy.
02 -
  • Roasting the squash makes all the difference—boiling it gives you watery, bland soup, but roasting caramelizes the natural sugars and deepens everything about the flavor.
  • Don't skip the cinnamon and nutmeg, but also don't go heavy-handed; they should whisper, not shout, and a little goes a long way.
03 -
  • Cut your squash cubes roughly the same size so they roast evenly and finish at the same time—uneven pieces mean some burn while others stay pale.
  • If your soup breaks and separates after you add the cream, whisk it vigorously or blend it again briefly; it usually comes back together without any real damage.
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