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Maple Roasted Butternut Squash Soup - Cozy, Velvety, and Comforting

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings

Ingredients
  

  • Butternut squash (about 3 to 3.5 pounds), peeled, seeded, and cubed
  • Pure maple syrup (not pancake syrup), about 2 to 3 tablespoons
  • Olive oil, 2 to 3 tablespoons
  • Yellow onion, 1 medium, chopped
  • Garlic, 3 to 4 cloves, minced
  • Vegetable or chicken stock, 4 to 5 cups (low-sodium preferred)
  • Unsalted butter or more olive oil, 1 tablespoon (optional, for richness)
  • Ground cinnamon or nutmeg, a pinch to 1/4 teaspoon
  • Red pepper flakes or a pinch of cayenne (optional, for gentle heat)
  • Apple cider vinegar or lemon juice, 1 to 2 teaspoons
  • Salt and black pepper, to taste
  • Cream, coconut milk, or plain yogurt (optional, for finishing)
  • Fresh thyme, sage, or chopped parsley (optional garnish)
  • Pepitas (roasted pumpkin seeds) or toasted nuts (optional garnish)

Instructions
 

  • Heat the oven. Set to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup.
  • Prep the squash. Peel, seed, and cube the butternut squash into roughly 1-inch pieces. Aim for even sizes so everything cooks at the same pace.
  • Season for roasting. Toss the squash with olive oil, maple syrup, salt, and pepper. Spread in a single layer, giving the cubes space so they caramelize instead of steam.
  • Roast until tender and browned. Bake for 25–35 minutes, flipping once. You’re looking for soft centers and golden edges with a few dark spots.
  • Sauté aromatics. While the squash roasts, warm a splash of olive oil (and butter if using) in a large pot over medium heat. Add onion and a pinch of salt. Cook until soft and translucent, 6–8 minutes. Stir in garlic and cook 30 seconds, just until fragrant.
  • Bring it together. Add the roasted squash to the pot. Sprinkle in cinnamon or nutmeg and a tiny pinch of red pepper flakes if you like a mild kick. Stir to coat.
  • Add stock. Pour in 4 cups of stock to start. Bring to a gentle simmer for 5 minutes to let the flavors mingle.
  • Blend until silky. Use an immersion blender to puree the soup right in the pot. Or carefully blend in batches in a countertop blender, venting the lid. Add more stock if you want a thinner texture.
  • Finish and balance. Stir in vinegar or lemon juice to brighten. Taste and adjust salt, pepper, and spices. For extra richness, swirl in a splash of cream or coconut milk, or keep it dairy-free and light.
  • Serve with texture. Ladle into bowls and top with pepitas, herbs, a drizzle of maple, or a spoonful of yogurt. Serve warm with crusty bread or a grilled cheese.