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maple roasted butternut squash soup

Maple Roasted Butternut Squash Soup

This Maple Roasted Butternut Squash Soup is the ultimate cozy fall dish. Roasting the squash with maple syrup brings out its natural sweetness and adds a caramelized depth to this creamy, comforting soup. It’s easy to make, freezer-friendly, and perfect for weeknights or holiday dinners alike.
With only wholesome ingredients and the option to keep it vegan and gluten-free, this soup is a seasonal favorite you’ll return to year after year.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Appetizer, Main Course, Soup
Cuisine American
Servings 4 Serving
Calories 220 kcal

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.
Keyword Maple Roasted Butternut Squash Soup