Is there anything more comforting than a warm bowl of soup on a crisp fall day?
The Butternut Squash Soup remains one of the most popular seasonal dishes every autumn, and it’s easy to see why.
Its naturally sweet flavor, velvety texture, and vibrant orange color make it a seasonal staple.
In this version, we elevate the classic by roasting the squash with pure maple syrup.
The result? A rich, slightly caramelized flavor that deepens the soup’s natural sweetness and adds an irresistible twist.
Whether you’re preparing a cozy weeknight dinner, meal prepping for the week, or looking for an impressive holiday appetizer, this Maple Roasted Butternut Squash Soup will not disappoint.
Why You’ll Love This Maple Roasted Butternut Squash Soup
- Sweet, savory, and perfectly spiced
- Roasted squash adds depth and flavor
- Great for meal prep or freezing
- Vegan and gluten-free adaptable
- Elegant enough for holidays, easy enough for everyday
Ingredients You’ll Need (And Substitutions)
Butternut squash: Peeled, cubed, and roasted to bring out sweetness
Maple syrup: Use pure maple syrup for best flavor
Onion and garlic: Add a base of savory depth
Vegetable broth: Adjust to your preferred soup consistency
Coconut milk or cream: Optional for a richer, creamier finish
Olive oil: For roasting and sautéing
Salt and pepper: To enhance all the flavors
Spices (optional): Nutmeg, cinnamon, thyme, or smoked paprika
Garnishes: Pumpkin seeds, a swirl of cream, or fresh herbs
Substitutions:
- Swap coconut milk with heavy cream or half-and-half for a non-vegan version.
- Use sweet potatoes or carrots to replace some of the squash if desired.
- Add a chopped apple during roasting for a hint of tartness.
How to Roast Butternut Squash with Maple Syrup
Roasting your butternut squash with maple syrup takes this soup to the next level. Here’s how to do it right:
- Prep the squash: Peel and cube the butternut squash into even 1-inch pieces.
- Season and roast: Toss squash with olive oil, salt, pepper, and a drizzle of maple syrup. Spread on a baking sheet in a single layer.
- Roast at 400°F: Roast for 30–35 minutes, flipping halfway through. Add maple syrup in the last 10 minutes to avoid burning.
- Look for caramelization: You want golden edges and soft centers. This caramelization intensifies the sweetness and adds complexity to the soup.
Blending and Finishing the Soup
Once the squash is perfectly roasted, it’s time to turn it into a luscious soup.
- Sauté aromatics: In a large pot, sauté chopped onions and garlic until soft and fragrant.
- Add squash and broth: Transfer the roasted squash to the pot and pour in enough vegetable broth to cover.
- Blend until smooth: Use an immersion blender directly in the pot, or transfer in batches to a high-speed blender.
- Adjust thickness: Add more broth for a thinner soup or reduce for a thicker consistency.
- Finish with cream (optional): Stir in coconut milk or heavy cream for a richer texture.
- Season to taste: Add more salt, pepper, or a dash of nutmeg if desired.
Serving Suggestions & Garnish Ideas
Presentation matters—especially if you’re serving this soup at a holiday gathering. Here are a few ways to serve it beautifully:
- With crusty bread or garlic toast for dipping
- Garnished with toasted pumpkin seeds or chopped pecans
- Swirled with cream or coconut milk
- Topped with fresh thyme or sage leaves
- Add a drizzle of chili oil or a sprinkle of smoked paprika for contrast
Make-Ahead, Storage & Freezing Tips
This soup is ideal for meal prep and can easily be made ahead.
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze in freezer-safe containers or bags for up to 3 months.
- Reheating: Gently reheat on the stovetop over low heat, stirring often. Add a splash of broth or water if the soup thickens too much.
- Batch prep tip: Make a double batch and freeze half for a future meal.
Variations and Customizations
This soup is incredibly versatile. Here are some ideas to make it your own:
- Add apple or carrot for an extra hint of sweetness and depth.
- Make it spicy with cayenne, red pepper flakes, or chipotle powder.
- Boost protein by blending in white beans or topping with roasted chickpeas.
- Use curry spices for a Thai-inspired twist.
- Make it smoky by adding smoked paprika or roasted poblano peppers.
Recipe FAQ’s
Can I use frozen butternut squash?
Yes, just thaw and roast as directed. The texture may be slightly softer, but it will still work well.
Can I make it ahead of time?
Absolutely! It keeps in the fridge for up to 5 days and freezes beautifully for up to 3 months.
Can I add protein?
Yes, white beans or lentils blend in smoothly and add protein without changing the flavor much.
Maple Roasted Butternut Squash Soup
Ingredients
For roasting:
- 1 large (about 3 pounds) butternut squash peeled, seeded, and cubed
- 2 tablespoons olive oil
- 2 tablespoons pure maple syrup
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the soup:
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 3 to 4 cups vegetable broth adjust for thickness
- ½ cup coconut milk or heavy cream optional, for creaminess
- ¼ teaspoon ground nutmeg optional
- Additional salt and pepper to taste
Optional garnishes:
- Toasted pumpkin seeds
- Swirl of cream or coconut milk
- Fresh thyme or sage leaves
Instructions
Step 1: Roast the Squash
- Preheat your oven to 400°F (200°C).
- Toss cubed butternut squash with 2 tablespoons olive oil, 2 tablespoons maple syrup, ½ teaspoon salt, and ¼ teaspoon pepper.
- Spread evenly on a parchment-lined baking sheet.
- Roast for 30–35 minutes, flipping halfway, until tender and caramelized.
Step 2: Sauté Aromatics
- In a large soup pot or Dutch oven, heat 1 tablespoon olive oil over medium heat.
- Add chopped onion and sauté for 5 minutes until softened.
- Stir in minced garlic and cook for 1 more minute.
Step 3: Combine & Simmer
- Add the roasted squash to the pot with the onions.
- Pour in 3 cups of vegetable broth (reserve 1 cup to adjust later if needed).
- Add nutmeg if using. Bring to a gentle simmer for 5–10 minutes.
Step 4: Blend the Soup
- Use an immersion blender directly in the pot, or carefully transfer in batches to a high-speed blender.
- Blend until smooth and creamy.
Step 5: Finish and Serve
- Stir in coconut milk or cream (if using).
- Taste and season with additional salt and pepper as needed.
- Adjust the consistency with extra broth if desired.
- Serve warm with your favorite garnishes.