Roasted Butternut Squash Soup (Printable Version)

Creamy roasted squash blended with maple syrup, nutmeg, and cinnamon for a comforting bowl.

# Ingredient List:

→ 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 Steps:

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, stirring 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 combine.
06 - Bring to a boil, then reduce heat and simmer for 10 minutes to blend flavors.
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 cream. Adjust seasoning with additional salt and pepper as needed.
09 - Reheat gently over low heat if necessary.
10 - Ladle into bowls and garnish with toasted pumpkin seeds, a drizzle of maple syrup, and fresh thyme leaves if desired.

# Expert Tips:

01 -
  • The maple syrup adds this subtle sweetness that balances the savory notes in a way brown sugar or honey just cant touch.
  • Roasting the squash first transforms an ordinary soup into something that tastes like youve been cooking all day, even though most of the time is completely hands-off.
02 -
  • The soup will thicken considerably as it cools, so dont worry if it seems a bit thin right off the heat.
  • If your immersion blender isnt completely submerged, it will create splatter art on your walls that youll be finding for weeks – learned this one the hard way in a white kitchen.
03 -
  • Save the squash seeds and roast them with a sprinkle of smoked paprika for a zero-waste garnish that adds wonderful textural contrast.
  • For an unexpected twist that absolutely works, stir in a spoonful of miso paste at the very end – it adds a savory depth that will have everyone asking for your secret ingredient.
Go Back