Save This maple-glazed roasted butternut squash soup has become my ultimate fall comfort dish with its creamy texture and hint of cozy sweetness. I love serving it at family gatherings in October when the air starts getting crisp. The subtle maple glaze elevates humble butternut squash into something so special.
The first time I made this for friends on a chilly Sunday it disappeared before any other dish even hit the table. The flavors are pure autumn.
Ingredients
- Butternut squash: Peeled and cubed for velvety soup Choose one that feels heavy with rich orange flesh
- Onion: Brings a mellow savory base Pick a fresh white or yellow onion
- Vegetable broth: Creates depth without overpowering Use a low or no sodium variety if preferred
- Maple syrup: Adds just the right amount of natural sweetness Real maple syrup gives the best flavor
- Cinnamon: Brings warmth and depth Try to use freshly ground for maximum aroma
- Salt and pepper: Essential for rounding out flavors Fresh cracked pepper adds kick
- Pumpkin seeds: Finishing touch for crunch and color Toasted storebought or home toasted both work well
Instructions
- Prep the Squash:
- Peel and cut your butternut squash into medium cubes Try to get the pieces similar in size so they roast evenly
- Roast the Squash:
- Spread cubes on a lined baking tray and roast in a 400 degree oven for 25 minutes Squash should turn very tender and caramelized on the edges This deep roast brings out natural sugars
- Sauté the Onion:
- While the squash roasts chop your onion and cook it in a large pot over medium heat Stir often for about 8 minutes Onion will smell sweet and soften but not brown This gives the soup delicious depth
- Simmer with Broth and Seasonings:
- Add roasted squash to the pot along with vegetable broth cinnamon salt and pepper Bring to a simmer and cook everything together for around 15 minutes This allows the flavors to meld beautifully
- Blend Until Smooth:
- Using an immersion blender or regular blender process the soup until completely silky Taste and adjust seasoning now Blending while everything is hot makes it extra creamy
- Finish and Serve:
- Ladle the hot soup into bowls Drizzle each with maple syrup and scatter with toasted pumpkin seeds for crunch and aroma Enjoy it steaming
Save For me the maple syrup is the highlight I love watching it swirl into the bright soup just before the first spoonful My kids always want extra pumpkin seeds on top and half the fun is letting them sprinkle their own
Storage Tips
Once cooled this soup keeps well in the fridge for four days Use airtight containers for best freshness For freezer storage ladle into freezer friendly bags or jars and keep for up to three months Thaw overnight in the fridge and reheat gently while stirring well
Ingredient Substitutions
Try sweet potato in place of butternut squash if you like a denser sweeter soup No maple syrup on hand A drizzle of honey works or skip the sweetener and add a touch more cinnamon If you want added richness swirl in a spoon of coconut milk before serving
Serving Suggestions
This soup is wonderful with a crusty bread or simple green salad It makes a beautiful first course for Thanksgiving but also works as a light dinner Top with Greek yogurt or use roasted spiced chickpeas for a heartier finish
Cultural and Seasonal Context
Butternut squash has roots in American autumn traditions and is harvested at its peak in fall Maple syrup is classic in both Canadian and Northeastern US kitchens Together they create flavors that feel cozy and nostalgic for cold weather months
Seasonal Adaptations
Choose local squash for the fullest flavor In early fall try delicata squash as an easy to peel swap Change up the seeds with sunflower or pepitas for variety
Success Stories
Several friends have sent me photos after making this soup and each one says it tastes just like a restaurant version My sister brought it to her office potluck and the bowl came home empty The color and aroma always draw rave reviews
Freezer Meal Conversion
Ladle cooled blended soup into freezer containers Remove as much air as possible for best texture Defrost in the fridge then reheat slowly on the stove stirring often The flavor holds up beautifully and you can serve it garnished right out of the pot
Save This soup will become a favorite for fall and winter. The maple drizzle and the super creamy texture make every spoonful memorable.
Recipe FAQs
- → What gives the soup its natural sweetness?
Roasted butternut squash and a touch of maple syrup create a balanced, gentle sweetness.
- → How can I achieve a velvety texture?
Blending the cooked squash and onion with broth until completely smooth ensures a creamy consistency.
- → Can other squash be used?
Yes, acorn or kabocha squash work well as alternatives, though flavor and texture may vary slightly.
- → What’s the best way to serve the soup?
Serve warm with a drizzle of maple syrup and a generous sprinkle of toasted pumpkin seeds for crunch.
- → Is this dish suitable for vegans?
Absolutely, as all ingredients are plant-based, making it naturally vegan-friendly.
- → How should leftovers be stored?
Store in an airtight container in the refrigerator for up to four days. Reheat gently before serving.