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.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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)
• 0 to taste salt
• 0 to taste black pepper
• 2 tablespoons pumpkin seeds (optional, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.

Step 6

Add the cooked squash flesh to the pot, along with the vegetable broth, maple syrup, ground cinnamon, and ground nutmeg. Stir to combine.

Step 7

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.

Step 8

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.

Step 9

If using, stir in the heavy cream and adjust the seasoning with salt and black pepper to taste. Reheat gently, if necessary.

Step 10

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

Serving size	2390.1 grams (2390.1g)

Amount per serving	% Daily Value*
Calories	1732

Total Fat 88.30g	113%
Saturated Fat 35.30g	177%
Polyunsaturated Fat 5.50g
Cholesterol 134mg	45%
Sodium 4694mg	204%
Total Carbohydrate 224.80g	82%
Dietary Fiber 52.10g	186%
Total Sugars 71.00g
Protein 35.70g	71%

Vitamin D 0IU	0%
Calcium 742mg	57%
Iron 14mg	79%
Potassium 5312mg	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.

Source of Calories

Fat: 43.3%

Protein: 7.8%

Carbs: 49.0%