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Creamy Maple Roasted Butternut Squash Soup: Best Easy Recipe

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This creamy maple roasted butternut squash soup is the recipe that turned me from a skeptic into someone who actually craves squash soup. It is proof that sometimes the simplest methods — roasting, blending, seasoning — create the most satisfying results.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 3 tablespoons maple syrup (Grade A dark amber), plus more for drizzling
  • 1 large yellow onion, diced
  • 4 cloves garlic, smashed
  • 3 tablespoons olive oil or avocado oil
  • 6–8 fresh sage leaves
  • 4 cups low-sodium vegetable broth
  • 1/2 cup full-fat canned coconut milk
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • Optional garnishes: toasted pumpkin seeds, extra maple syrup, coconut milk swirl, fresh sage leaves, red pepper flakes

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven. Line a large baking sheet with parchment paper for easy cleanup.
  2. Prepare the butternut squash: Cut off both ends, stand upright, slice in half lengthwise, scoop out seeds and stringy bits, peel, and cut into 1-inch cubes (about 5-6 cups).
  3. On the prepared baking sheet, toss the cubed squash, diced onion, smashed garlic cloves, and fresh sage leaves with 3 tablespoons olive oil and 3 tablespoons maple syrup. Spread in a single layer, season with salt and pepper, and roast for 35-40 minutes, stirring halfway, until fork-tender and caramelized.
  4. Remove the crispy sage leaves and set aside for garnish. Transfer all roasted vegetables to a large soup pot or Dutch oven, scraping up any caramelized bits.
  5. Add 4 cups vegetable broth, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Bring to a gentle boil over medium-high heat, then reduce heat to low and simmer for 10 minutes.
  6. Remove from heat. Using an immersion blender, blend until smooth (about 1-2 minutes). If using a countertop blender, let cool 5 minutes, blend in batches (fill halfway, remove center cap, cover with towel, start on low).
  7. Stir in 1/2 cup full-fat coconut milk. Taste and adjust seasoning with salt, pepper, or more cinnamon. Add a splash of broth if too thick.
  8. Ladle into bowls. Garnish with reserved crispy sage leaves, a drizzle of coconut milk or maple syrup, toasted pumpkin seeds, and black pepper. Serve hot.

Notes

Do not skip the roasting step—it caramelizes the squash and creates deep flavor. Cut squash into even pieces for uniform roasting. Do not overcrowd the baking sheet; use two if needed. Use full-fat coconut milk for best texture. Season in layers: salt before roasting, when adding broth, and after blending. If soup is too sweet, add a squeeze of lemon juice or apple cider vinegar. Soup thickens upon standing; thin with extra broth when reheating.

Nutrition

Keywords: butternut squash soup, creamy soup, maple roasted, vegan soup, gluten-free soup, fall recipe, easy soup

Find it online: https://spoonluma.com/creamy-maple-roasted-butternut-squash-soup-best-easy-recipe/