Maple Roasted Butternut Squash Soup
A creamy, velvety soup featuring roasted butternut squash mixed with maple syrup and garlic, perfect for winter evenings.
Ingredients
Main Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1/4 cup maple syrup
- 1/2 teaspoon ground cinnamon
- 1/2 cup heavy cream (optional) For a creamier texture
- Fresh thyme for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper until well coated. Spread evenly on a baking sheet and roast in the oven for about 25 minutes or until golden and tender.
Cooking
- In a large soup pot over medium heat, add a drizzle of olive oil and sauté the chopped onion until translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the roasted butternut squash to the pot with the sautéed onions and garlic. Pour in the vegetable or chicken broth, maple syrup, and ground cinnamon. Bring to a gentle boil and let it simmer for about 15 minutes.
- Remove the pot from heat. Using an immersion blender or a regular blender, puree the soup until smooth. If you prefer a creamier texture, stir in the heavy cream at this stage.
- Taste and adjust seasoning, adding more salt, pepper, or maple syrup if desired.
- Ladle the soup into bowls and garnish with fresh thyme. Enjoy warm with a side of crusty bread!
Notes
For best results, do not rush the roasting phase; this enhances flavor. Be careful not to over-simmer the soup after blending.