This comforting soup highlights the natural sweetness of roasted butternut squash, balanced by a hint of maple glaze. It’s smooth, cozy, and ideal for crisp evenings.
Ingredients
1 large butternut squash, peeled, seeded, and cubed
1 tbsp olive oil
1 medium onion, chopped
3 garlic cloves, minced
4 cups vegetable broth
1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/2 cup heavy cream (or coconut milk for a dairy-free option)
2 tbsp maple syrup
Salt and pepper, to taste
Toasted pumpkin seeds (for garnish)
5 Servings
Prep Time:
0 Hrs 15 Mins
Cook Time:
0 Hrs 40 Mins
Total TIme:
0 Hrs 0 Mins
Directions
Step
Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
Step
In a large pot, sauté onion and garlic over medium heat until soft, about 5 minutes.
Step
Add roasted squash, vegetable broth, cinnamon, and nutmeg. Simmer for 10 minutes.
Step
Use an immersion blender to puree the soup until smooth. Stir in cream (or coconut milk) and maple syrup. Adjust seasoning with salt and pepper.
Step
Serve hot, garnished with toasted pumpkin seeds.
Tips for this recipe
For extra depth, roast the garlic alongside the squash. Drizzle a little extra maple syrup on top for presentation.
