Oh my goodness, let me tell you about this maple roasted butternut squash soup! It’s the ultimate cozy dish that wraps you in warmth with every spoonful. The rich, sweet flavor of roasted butternut squash, paired with a hint of maple syrup, creates a delightful balance that’s just irresistible. What I love most is how simple it is to make—just chop, roast, and blend! You’ll find yourself savoring the comforting texture and sweet aroma that fills your kitchen. This soup is perfect for chilly evenings or when you’re just in need of a little comfort food magic. Trust me, once you try it, you’ll want to make it again and again!
Ingredients List
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1/4 cup maple syrup
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon nutmeg
- 1/2 cup coconut milk
How to Prepare Maple Roasted Butternut Squash Soup
Making this maple roasted butternut squash soup is a delightful process that warms your kitchen and your heart! Let’s dive into the steps to create this cozy bowl of goodness.
Step-by-Step Instructions
- Start by preheating your oven to 400°F (200°C). This way, you’ll have the perfect roasting environment ready for your squash!
- Next, grab your medium butternut squash. Peel it, then cut it into cubes. In a large mixing bowl, toss the cubed squash with 2 tablespoons of olive oil, 1/4 cup of maple syrup, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Make sure all the pieces are evenly coated—this is where the flavor starts!
- Spread the seasoned squash on a baking sheet in a single layer. Pop it into the oven and roast for about 25-30 minutes, or until tender and caramelized. You’ll want to check on it halfway through and give it a little stir for even roasting.
- While the squash is roasting, chop up your onion and mince the garlic. In a large pot over medium heat, sauté the onion until it becomes translucent and fragrant, about 5 minutes. Then, add the minced garlic and sauté for another minute. Oh, the aroma is heavenly!
- Once your squash is roasted to perfection, add it to the pot with the sautéed onion and garlic. Pour in 4 cups of vegetable broth and sprinkle in 1/2 teaspoon of nutmeg. Bring everything to a gentle boil. Once boiling, reduce the heat and let it simmer for about 10 minutes. This helps all those lovely flavors meld together.
- Now it’s time to blend! Use an immersion blender or transfer the mixture to a blender (be careful, it’s hot!) and blend until smooth and creamy. If you’re using a regular blender, blend in batches if necessary.
- Finally, stir in 1/2 cup of coconut milk for that extra creaminess and heat it through. Give it a taste and adjust seasoning if needed—maybe a little more salt or a drizzle of maple syrup if you’re feeling sweet!
- Serve warm, and enjoy your delicious, homemade maple roasted butternut squash soup!
Nutritional Information
This maple roasted butternut squash soup is not just delicious but also packed with goodness! Each serving (about 1 cup) contains approximately:
- Calories: 180
- Fat: 7g
- Protein: 3g
- Carbohydrates: 28g
- Sugar: 8g
- Fiber: 4g
- Sodium: 600mg
Keep in mind that these values are estimates based on typical ingredient variations, so your results may vary slightly. Enjoy this wholesome soup guilt-free!
Why You’ll Love This Recipe
- Incredibly flavorful with the perfect balance of sweetness from the maple and earthiness from the squash.
- So easy to make—just roast, sauté, and blend for a hassle-free cooking experience!
- Vegan and packed with nutrients, making it a healthy choice for any meal.
- Perfectly creamy thanks to the coconut milk, without any dairy!
- Great for meal prep; it keeps well and tastes even better the next day.
Tips for Success
To make sure your maple roasted butternut squash soup turns out perfectly every time, here are a few of my favorite tips! First, don’t skip the roasting step—it really enhances the flavor of the squash. If you want an extra depth of flavor, consider adding a pinch of cinnamon or smoked paprika to the roasting mix. When blending, I love using an immersion blender for easy cleanup, but if you’re using a regular blender, let the soup cool slightly to avoid any hot splashes!
For serving, top your soup with crunchy pumpkin seeds or a swirl of coconut cream for a beautiful presentation. And if you have any leftovers, they can be stored in an airtight container in the fridge for up to 5 days. The flavors actually deepen as it sits, so it’s a perfect make-ahead meal!
Variations
If you’re feeling adventurous, there are so many delightful ways to customize your maple roasted butternut squash soup! For a spicy kick, try adding a pinch of cayenne pepper or a dash of chili powder when you’re roasting the squash. This adds a nice warmth that contrasts beautifully with the sweetness.
Another fun twist is to incorporate different herbs. Fresh thyme or sage can elevate the flavor profile, giving it an earthy touch. If you’re a fan of garlic, why not roast a whole head of garlic alongside the squash? It’ll add a sweet, mellow garlic flavor that’s simply divine!
You could also mix in some chopped apples or pears during the cooking process for added sweetness and a fruity twist. And for a creamy spin, substitute half of the coconut milk with cashew cream for a richer texture. The possibilities are endless, so have fun with it!
Storage & Reheating Instructions
Storing your maple roasted butternut squash soup is super easy! Just let it cool down to room temperature, then transfer it to an airtight container. It’ll keep well in the fridge for up to 5 days—perfect for meal prep! I like to use glass containers because they’re durable and don’t retain odors, but any airtight container will do.
When it comes time to enjoy your delicious soup again, reheating is a breeze. You can either heat it gently on the stovetop over medium heat, stirring occasionally until warmed through, or pop it in the microwave in a microwave-safe bowl. If you’re using the microwave, heat it in 30-second intervals, stirring in between to ensure even heating. Just be careful, it can get hot quickly!
FAQ Section
Can I use frozen butternut squash for this soup?
Yes, absolutely! Frozen butternut squash can save you time. Just make sure to adjust the roasting time as it may not need as long in the oven.
How can I make this soup creamier?
For an extra creamy texture, you can add more coconut milk or even a dollop of cashew cream before blending. It adds a wonderful richness!
Can I add other vegetables?
Definitely! Carrots or sweet potatoes can add great flavor and nutrition. Just roast them alongside the butternut squash for a delicious twist!
How do I store leftovers?
Store any leftover maple roasted butternut squash soup in an airtight container in the refrigerator for up to 5 days. It tastes even better the next day!
Is this soup gluten-free?
Yes, this soup is naturally gluten-free! You can enjoy it without any worries about gluten.
For more information on the health benefits of butternut squash, check out this Healthline article.
Print
Maple Roasted Butternut Squash Soup: 7 Simple Steps to Comfort
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A warm and comforting soup made with roasted butternut squash and a hint of maple sweetness.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1/4 cup maple syrup
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon nutmeg
- 1/2 cup coconut milk
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the butternut squash with olive oil, maple syrup, salt, and pepper.
- Spread the squash on a baking sheet and roast for 25-30 minutes until tender.
- In a large pot, sauté the onion and garlic until softened.
- Add the roasted squash to the pot.
- Pour in the vegetable broth and nutmeg. Bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Blend the soup until smooth.
- Stir in coconut milk and heat through.
- Serve warm.
Notes
- Adjust sweetness by adding more or less maple syrup.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Top with pumpkin seeds for added crunch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: maple roasted butternut squash soup, butternut squash soup, vegan soup
