Roasted Butternut Squash Maple (Printer-friendly)

Silky roasted squash blended with maple sweetness and aromatic spices for a comforting bowl.

# What You'll Need:

→ Vegetables

01 - 1 large butternut squash (about 2.5 lbs), peeled, seeded, and cubed
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced

→ Liquids

04 - 4 cups vegetable broth
05 - 1 cup water
06 - 1/2 cup coconut milk or heavy cream

→ Flavorings

07 - 2 tablespoons pure maple syrup
08 - 1/4 teaspoon ground nutmeg
09 - 1/2 teaspoon ground cinnamon
10 - 2 tablespoons olive oil
11 - Salt and freshly ground black pepper to taste

→ Garnish

12 - Toasted pumpkin seeds
13 - Maple syrup for drizzling
14 - Fresh thyme leaves

# Steps:

01 - Preheat the oven to 400°F.
02 - Arrange butternut squash cubes on a baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat evenly.
03 - Roast for 30 to 35 minutes until the squash is tender and caramelized, turning once halfway through cooking.
04 - In a large pot, heat 1 tablespoon olive oil over medium heat. Add chopped onion and sauté for 4 to 5 minutes until translucent. Add minced garlic and cook for 1 minute more.
05 - Add roasted squash to the pot along with vegetable broth, water, maple syrup, nutmeg, and cinnamon. Stir well to combine.
06 - Bring to a boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.
07 - Using an immersion blender, purée the soup until smooth and creamy. Alternatively, work in batches using a countertop blender.
08 - Stir in coconut milk or heavy cream. Adjust seasoning with additional salt and pepper as needed.
09 - Gently reheat the soup over low heat if it has cooled.
10 - Ladle into bowls and garnish with toasted pumpkin seeds, a drizzle of maple syrup, and fresh thyme leaves if desired.

# Expert Advice:

01 -
  • The maple syrup creates this subtle sweetness that balances the savory notes without making anything taste dessert-like.
  • You can make a big batch on Sunday and the flavors actually deepen overnight making weekday lunches something to look forward to.
02 -
  • Roasting the squash separately might seem like an extra step but skipping it once left me with a pale imitation lacking that rich caramelized depth.
  • Leaving the soup slightly chunky rather than perfectly smooth creates a more satisfying texture that feels like a complete meal rather than just a starter.
03 -
  • The skin peels more easily if you microwave the whole squash for 3 minutes then let it cool enough to handle before attacking it with your vegetable peeler.
  • If youre short on time, good quality frozen butternut squash cubes work surprisingly well just roast them from frozen adding about 10 minutes to the cooking time.
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