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Creamy Maple Roasted Butternut Squash Soup

maple roasted butternut squash soup - featured image
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A comforting and sophisticated fall soup made by roasting butternut squash whole to preserve flavor and nutrients, then blending it with maple syrup, cream, and aromatic herbs for a silky smooth texture.

Ingredients

Scale
  • 1 large butternut squash, halved lengthwise
  • 2 tablespoons extra virgin olive oil
  • 4–5 garlic cloves, peeled
  • 1 medium yellow onion, quartered
  • 3–4 fresh thyme sprigs
  • 4 cups vegetable or chicken broth (low-sodium)
  • 2 tablespoons pure maple syrup
  • 1/2 cup heavy cream or full-fat coconut milk
  • 1 teaspoon apple cider vinegar
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Cut the butternut squash in half lengthwise and scoop out the seeds and pulp. Place halves cut-side down on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 40-45 minutes until tender.
  3. Place onion quarters and peeled garlic cloves on the same pan (or a second pan). Drizzle with a little more oil and roast for the last 15 minutes of the squash cooking time.
  4. Once the squash is cool enough to handle, scoop the flesh into a large stockpot. Add the roasted onions and garlic. Pour in the vegetable broth and bring to a boil over medium-high heat, then reduce to a simmer.
  5. Simmer the mixture for 10 minutes to allow flavors to meld.
  6. Remove from heat. Carefully transfer the soup to a blender. Add maple syrup, cream (or coconut milk), apple cider vinegar, and fresh thyme leaves. Blend on high until completely smooth.
  7. Taste and adjust seasoning with more salt, pepper, or maple syrup if needed. Return to the pot and warm through gently without boiling.

Notes

Roasting the squash whole or with skin on preserves nutrients and flavor. If using a standard blender, vent the lid to prevent pressure buildup. The soup can be made dairy-free by using coconut milk. For a low-carb version, reduce or omit maple syrup. Soup thickens as it cools; add broth to thin if necessary.

Nutrition

Keywords: butternut squash soup, fall recipes, creamy soup, maple syrup, vegetarian, gluten-free, comfort food, roasted vegetables

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