Roasted Butternut Squash Maple

The first time I made this soup, it was a rainy Tuesday and I needed something that felt like a warm hug. My kitchen filled with this incredible roasted sweetness that had me hovering over the pot, spoon in hand, before it was even blended. That caramelized squash flavor is absolute magic.

I served this at a dinner party last fall, and my friend Sarah literally stopped mid conversation after her first spoonful. She asked for the recipe before we even cleared the table, and now she makes it for her family every Sunday. Theres something about this soup that makes people feel instantly at home.

Ingredients

• 1 large butternut squash: Peeling and cubing fresh squash gives you the best flavor and texture, though frozen works in a pinch
• 1 medium yellow onion: This creates the savory base that balances the squashs natural sweetness
• 2 cloves garlic: Add this right at the end so it doesnt burn and turn bitter
• 1 liter vegetable broth: Quality broth matters here since its half the liquid in your soup
• 250 ml water: This keeps the broth from overwhelming the delicate squash flavor
• 120 ml coconut milk or cream: Coconut milk keeps it vegan and adds subtle tropical notes
• 2 tbsp pure maple syrup: This enhances the squashs sweetness without making it dessert like
• 1/4 tsp ground nutmeg: A little goes a long way with this warming spice
• 1/2 tsp ground cinnamon: This pairs beautifully with both squash and maple
• 2 tbsp olive oil: Youll need this for roasting and sautéing
• Salt and black pepper: Season generously at every stage to build layers of flavor
• Toasted pumpkin seeds: These add a perfect crunch contrast to the velvety soup
• Fresh thyme leaves: The earthy freshness cuts through the richness beautifully

Instructions

Roast the squash to perfection:

Preheat your oven to 200°C and spread those squash cubes on a baking sheet. Drizzle with half the olive oil, season generously with salt and pepper, and toss until every piece is coated. Roast for 30 to 35 minutes, flipping halfway through, until the edges are golden and the squash is fork tender.

Build the aromatic base:

While the squash roasts, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and cook for 4 to 5 minutes until it turns translucent and fragrant. Toss in the garlic for just 1 minute until you can smell it.

Simmer everything together:

Add the roasted squash to the pot along with the vegetable broth, water, maple syrup, nutmeg, and cinnamon. Stir well to combine, bring to a boil, then reduce heat and let it simmer gently for 10 minutes. This step lets all the flavors become best friends.

Blend until silky smooth:

Use an immersion blender right in the pot, or work in batches with a countertop blender. Purée until completely smooth with no chunks remaining. If using a regular blender, be careful with hot liquid and vent the lid.

Add the creamy finish:

Stir in the coconut milk or heavy cream and taste the soup. Add more salt and pepper if it needs a little something. Reheat gently if necessary, but dont let it boil or the cream might separate.

Serve with love:

Ladle the hot soup into bowls and top with toasted pumpkin seeds, a small drizzle of maple syrup, and fresh thyme leaves. Watch peoples faces light up when they take that first spoonful.

Save

This soup has become my go to when friends need comforting, whether theyre fighting a cold or just had a hard week. Something about that combination of sweet and spiced feels like being wrapped in a blanket.

Make It Your Own

Ive discovered that adding a pinch of cayenne pepper creates this incredible backbeat warmth that makes people ask whats in it. You could also swap half the squash for sweet potato or try apple cider instead of water for extra sweetness.

Perfect Pairings

Crusty sourdough bread is non negotiable for dipping into those velvety bowls. A simple green salad with tangy vinaigrette cuts through the richness perfectly. For a full dinner, I love serving it alongside a grilled cheese sandwich with sharp cheddar.

Storage & Meal Prep

This soup keeps beautifully in the refrigerator for up to five days and actually tastes better the next day as the flavors continue to develop. It also freezes like a dream for those busy weeks when you need something homemade in minutes.

• Freeze in individual portions for quick work lunches
• Reheat slowly over medium low heat, stirring frequently
• Add a splash of broth or water if it seems too thick

Save

There is nothing quite like dipping a spoon into homemade soup and knowing you created something that will nourish both body and soul.

Recipe Questions & Answers

→ Can I freeze this for later?

Yes, this freezes exceptionally well. Cool completely before transferring to airtight containers, leaving space for expansion. Thaw overnight in the refrigerator and reheat gently, adding a splash of liquid if needed.

→ What's the purpose of roasting first?

Roasting caramelizes the natural sugars in the squash, concentrating sweetness and adding depth that boiling alone cannot achieve. This extra step creates a more complex, robust flavor profile.

→ Can I substitute the maple syrup?

Honey or brown sugar work as alternatives, though maple provides distinct flavor notes. Adjust quantities to taste, starting with less and adding more gradually.

→ How do I achieve the smoothest texture?

Blend thoroughly with an immersion blender or countertop blender. For ultra-silky results, pass through a fine-mesh sieve after blending. Adding the cream at the end creates luxurious creaminess.

→ What toppings complement this best?

Toasted pumpkin seeds add crunch, while extra maple drizzle enhances sweetness. Fresh thyme, a dollop of sour cream, or crusty bread make excellent accompaniments.