Butternut Squash Soup with Maple
Warm up with a comforting bowl of Butternut Squash Soup with Maple—a luscious and velvety blend of roasted butternut squash, aromatic spices, and a subtle touch of sweet maple syrup. Perfect for cozy evenings or holiday gatherings, this easy-to-prepare soup strikes the perfect balance of savory and sweet, enhanced by the natural caramelization of the squash during roasting. A hint of cinnamon and nutmeg adds warmth, while optional heavy cream creates a luxuriously creamy texture. Garnished with crunchy pumpkin seeds and a drizzle of maple syrup, this stunning dish is as visually inviting as it is delicious. With just 15 minutes of prep and customizable toppings, this seasonal favorite is a must-try for fall and winter. Keywords: butternut squash soup, maple syrup soup, fall soup recipes, creamy squash soup, roasted squash soup.
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Recipe Information
Ingredients
- 1 medium-sized (about 2.5 pounds) butternut squash
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 minced garlic cloves
- 4 cups vegetable broth
- 2 tablespoons maple syrup
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.5 cups heavy cream (optional)
- to taste salt
- to taste black pepper
- 2 tablespoons pumpkin seeds (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon of olive oil and place them cut side down on the prepared baking sheet.
Roast the squash in the preheated oven for 35-40 minutes, or until the flesh is tender and easily pierced with a fork. Let it cool slightly before scooping out the flesh and setting it aside.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes, or until softened and translucent.
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the cooked squash flesh to the pot, along with the vegetable broth, maple syrup, ground cinnamon, and ground nutmeg. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld.
Remove the pot from heat and carefully blend the soup until smooth using an immersion blender. Alternatively, transfer the soup in batches to a countertop blender, blending until creamy and returning it to the pot.
If using, stir in the heavy cream and adjust the seasoning with salt and black pepper to taste. Reheat gently, if necessary.
Ladle the soup into bowls and garnish with a drizzle of maple syrup and a sprinkle of pumpkin seeds, if desired. Serve warm.
Nutrition Facts
Calories |
1732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.3 g | 113% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 4694 mg | 204% | |
| Total Carbohydrate | 224.8 g | 82% | |
| Dietary Fiber | 52.1 g | 186% | |
| Total Sugars | 71.0 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 742 mg | 57% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 5312 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
