Description
Smooth, creamy, and full of fall flavor, this roasted butternut squash soup brings together caramelized squash, sweet maple syrup, and warm spices for a cozy bowl that’s both nourishing and comforting.
Ingredients
3½ pounds butternut squash
1 tablespoon avocado oil
1 small yellow onion, halved
1 small garlic clove, peeled
½ tablespoon maple syrup
1 teaspoon salt
Freshly ground black pepper, to taste
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
3 to 4 cups vegetable broth
Optional garnish: pepitas, parsley, black pepper
Instructions
1. Preheat oven to 425°F (220°C). Trim ends of squash, slice in half lengthwise, and scoop out seeds. Place cut-side up on a baking tray, drizzle with oil, season with salt and pepper, then flip cut-side down. Roast for 60 minutes.
2. After 30 minutes, coat onion with oil, place cut-side down on tray, and roast with squash for the remaining time.
3. Once cooled, scoop squash flesh into a blender. Peel and add onion, then add garlic, maple syrup, salt, nutmeg, ginger, and 3 cups broth.
4. Blend on high for 1–2 minutes until smooth and creamy. Adjust thickness with extra broth if needed and season to taste.
5. Ladle soup into bowls and garnish with pepitas, parsley, or black pepper before serving.
Notes
To enhance creaminess, blend in butter or heavy cream. For dairy-free, use coconut milk or soaked cashews. If sensitive to garlic, roast it in foil to mellow the flavor.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Soup Recipes
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 292
- Sugar: 13 g
- Sodium: 1589 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 8 g
- Protein: 4 g
- Cholesterol: 15 mg