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Maple Roasted Butternut Squash Soup

A comforting and creamy soup made with roasted butternut squash and sweet maple syrup, perfect for chilly evenings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium butternut squashes, peeled and cubed Choose fresh squash for the best flavor.
  • 2 tablespoons olive oil
  • to taste Salt and pepper Adjust to personal preference.
  • 1 chopped onion
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/4 cup maple syrup
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground cinnamon
  • 1 cup coconut milk (optional for creaminess)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Peel and cube the butternut squashes, then place them on a baking sheet.
  2. Drizzle olive oil over the cubed squash, ensuring all pieces are well-coated. Season with salt and pepper to taste.
  3. Roast in the oven for about 25-30 minutes, or until tender and caramelized.
Cooking
  1. While the squash roasts, heat a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
  2. Add the minced garlic and sauté for an additional minute.
  3. Once the squash is done roasting, add it to the pot along with the vegetable broth, maple syrup, thyme, and cinnamon. Bring to a gentle boil, then reduce to a simmer.
  4. After about 15 minutes of simmering, use an immersion blender to puree the soup until smooth. If you prefer a creamier texture, stir in the coconut milk at this stage.
  5. Taste the soup and adjust the seasoning with salt and pepper as needed.
  6. Ladle into bowls and top with optional toppings like a drizzle of coconut milk, roasted pumpkin seeds, or croutons. Enjoy your warm bowl of goodness!

Notes

To elevate your soup, consider substituting regular coconut milk with coconut cream for a richer texture. Ensure the squash is tender before blending. Roasting the squash longer until caramelized enhances flavor. Store in an airtight container in the refrigerator for up to 5 days; freeze for up to 3 months.