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I make a big batch of butternut squash soup every fall. It’s truly the perfect fall staple. Warm spices, roasted squash and vegetables blended into a delicious, creamy soup.
Roasting the squash with onion, garlic, carrots, herbs and spices gives this classic amazing flavor. But adding maple syrup takes it to the next level. The rich, caramelized notes add an incredible depth of flavor to the finished soup. And the hint of sweetness brings out the sweet notes in the squash.
Most of this recipe is very hands off, so it’s super simple to make. I start by peeling and chopping the squash. You can skip the peeling step and just half the squash instead, but I prefer to peel it for two reasons. First, the edges of the pieces get nice and charred from the roasting which gives the soup better flavor. Second, it speeds up the cooking process. Once my veggies are chopped I just toss everything together with herbs, spices, maple syrup and oil and roast it in the oven.
Once my veggies are out of the oven, I blend everything with some broth using an immersion blender. If you don’t have one, a stand blender works great too. Add a little cream, let the soup come to a simmer. Top it off with some absolutely addictive Roasted Pumpkin Seeds (recipe below), and that’s it.
If you plan to freeze some of the soup, I recommend leaving out the cream then adding it once the soup is thawed and before reheating it.
And if you’re looking for more delicious soup recipes to make this fall, try my Potato Leek Soup and my Cheesy Lasagna Soup.
Maple Roasted Butternut Squash Soup with Roasted Pumpkin Seeds
Equipment
- 1 immersion blender or stand blender
Ingredients
- 1 butternut squash halved, seeded and peeled (about 3 lbs)
- 1 large onion quartered
- 2 heads garlic top sliced off
- 2 medium carrots cut into large pieces
- 3 sprigs fresh thyme (or 1 tsp dried)
- 3 sprigs fresh rosemary (or 1 tsp dried)
- 1 tsp cinnamon
- 1 tsp smoked paprika
- 1 tsp ground ginger
- 1 tsp black pepper
- 1 tsp salt plus more to taste
- 3 tbsp avocado oil
- ¼ cup maple syrup
- 4-6 cups chicken or vegetable stock depending on desired thickness
- ½ cup half and half or heavy cream
Roasted Pumpkin Seeds
- ½ cup raw unsalted pumpkin seeds
- 2 tbsp maple syrup
- 1 tbsp avocado oil
- ½ tsp smoked paprika
- ¼ tsp cinnamon
- ¼ tsp salt
Instructions
Maple Roasted Butternut Squash Soup
- Preheat oven to 375℉ and line a large baking sheet with parchment paper
- Add the veggies and herbs to the baking sheet then add the spices and ½ tsp salt
- Toss with oil and maple syrup then place the garlic cut side down
- Roast for 40-45 mins until the squash can easily be pierced with a fork
- Remove the herbs from the sprigs and discard the sprigs then add the roasted vegetables to a large pot
- Add the broth – I like my soup on the thicker side so I use about 4 cups of broth but you can add more after blending if you want it thinner
- Blend with an immersion blender until smooth (see Note 1)
- Add the cream then bring to a low simmer and season with more salt to taste
Roasted Pumpkin Seeds
- Once the vegetables are roasted, reduce the oven temperature to 350℉
- Toss the pumpkin seeds with the maple syrup, oil and spices
- Roast for 8-10 mins then let cool for 5 mins before breaking apart
- Serve the soup topped with the roasted pumpkin seeds
Notes
Nutrition
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