Maple-Glazed Roasted Butternut Squash (Printable Version)
Creamy butternut squash blended with maple syrup, cinnamon, and topped with crunchy pumpkin seeds.
# What You’ll Need:
→ Main
01 - 1 butternut squash, peeled and cut into 1-inch cubes
02 - 1 medium yellow onion, chopped
03 - 3 cups vegetable broth
→ Flavorings
04 - 2 tablespoons pure maple syrup
05 - 1 teaspoon ground cinnamon
06 - Salt, to taste
07 - Freshly ground black pepper, to taste
→ Garnish
08 - Toasted pumpkin seeds
# Step-by-Step Guide:
01 - Preheat oven to 400°F (200°C). Arrange butternut squash cubes on a parchment-lined baking sheet and roast for 25 minutes, until golden and tender.
02 - In a large pot over medium heat, sauté the chopped onion until soft and translucent. Add the roasted squash, vegetable broth, ground cinnamon, salt, and black pepper. Stir to combine.
03 - Bring the mixture to a gentle simmer, cover, and cook for 15 minutes. Using an immersion blender or standard blender in batches, blend the soup until completely smooth.
04 - Ladle soup into bowls, drizzle each serving with maple syrup, and garnish with toasted pumpkin seeds before serving.
# Additional Tips::
01 -
- Uses just a handful of wholesome pantry staples
- Naturally creamy and dairy free
- Makes a beautiful starter for holiday dinners
- The maple drizzle brings a delicate sweetness that balances earthy squash
- Blends up smooth and silky every time
02 -
- High in plant fiber and vitamins
- Easy to freeze for meal prep
- Perfect for making ahead of holiday gatherings
03 -
- I always recommend roasting the squash thoroughly do not rush it The more caramelization you get the more full bodied the soup
- Purée for a long time even if you think it is done for that professional creamy finish And do not skip the maple syrup drizzle on top that last touch makes all the difference