Roasted Butternut Squash Soup (Printable)

Creamy roasted squash soup with maple syrup and warming spices, ready in just one hour.

# What you'll need:

→ Vegetables

01 - 1 large butternut squash (approximately 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 drizzle
14 - Fresh thyme leaves

# Method:

01 - Set oven to 400°F and allow to fully heat.
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 tender and caramelized, turning 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 mixture 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 with a countertop blender.
08 - Stir in coconut milk or heavy cream. Adjust seasoning with additional salt and pepper as needed.
09 - Warm gently over low heat, stirring occasionally to prevent sticking.
10 - Ladle soup into bowls and top with toasted pumpkin seeds, a drizzle of maple syrup, and fresh thyme leaves if desired.

# Expert Advice:

01 -
  • The maple syrup and warm spices taste like autumn in a bowl, but it works year-round because it feels so comforting.
  • Roasting the squash instead of boiling it means you actually get real depth of flavor, not watery vegetable mush.
  • It comes together in under an hour and looks impressive enough to serve to people you want to impress.
  • Works beautifully for vegetarians and gluten-free diets without any complicated substitutions.
02 -
  • Roasting the squash is non-negotiable if you want real flavor; boiling or steaming it will give you a pale, watery soup that tastes like it's apologizing for existing.
  • Taste and season aggressively near the end; this soup needs more salt and pepper than your instincts might suggest, and that's what makes it taste restaurant-quality.
  • Don't skip the immersion blender if you have one; it's worth the minimal cleanup and gives you infinitely better texture control than trying to work in batches.
03 -
  • Make this soup ahead of time without the cream, then stir it in just before serving for a fresher taste and easier reheating.
  • If you're cooking for people with allergies, skip the cream entirely or use a non-dairy alternative; the soup is delicious either way and nobody will feel like they're missing out.
Return