Maple Butternut Squash Soup
on Oct 09, 2023
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Roasted squash turns into the best soup with a touch of maple syrup, ground cinnamon, and cayenne pepper.
If you need a soup that will kick a meal off with a smile, this is a great contender. Bright creamsicle-colored orange, filled with warm spices and a hint of sweetness from the maple syrup, plush with a nice glug of cream, it’s a keeper. Serve this with a simple crunchy mixed green salad, and maybe some popovers or a slice of beer bread or Irish Soda Bread, and you have a terrific autumn lunch or dinner.
Table of Contents
The squash is roasted at 400 degrees with a bit of melted butter and syrup, and a sprinkle of ground cinnamon, cayenne pepper, and salt and pepper. Then you have two choices: put the squash into a medium sized pot, add the broth and cream and puree with an immersion blender. Or, transfer the squash to a blender or food processor, add the broth and puree, then turn the soup into a pot. Then, stir in the cream.
Whichever way you go, heat it gently over medium heat just until hot throughout and serve. Drizzle over a bit more maple syrup as desired or see below for other topping ideas!
Maple Butternut Squash Soup: Roasted squash turns into the best soup with a touch of maple syrup, ground cinnamon and cayenne pepper.
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Ingredients
- Butternut squash – Peel the squash first, then cut it down the middle to access the seeds in the center. Once you remove the seeds, you can cube the squash, and you’re ready to cook!
- Unsalted butter – Just a bit adds a smooth richness to this already velvety soup.
- Maple syrup – I like to drizzle a little more syrup on top of the soup for serving, like in the photos.
- Ground cinnamon – Brings out the warm and sweet flavors of the squash and makes this soup taste super autumnal.
- Cayenne pepper – A little heat is all you need to make this soup exciting. The spices get tossed with the squash before roasting so that the flavors truly meld together.
- Vegetable or chicken broth – I use vegetable broth so that the soup is vegetarian-friendly. If no one at the table is vegetarian, you can use chicken broth. I prefer less-sodium broth to control the salt in the soup.
- Heavy cream – Makes the soup creamy and rich. Don’t try to substitute with milk, as it may make the soup separate.
Variation
For a vegan version: Just use olive oil instead of the butter and skip the cream. And, of course, make sure to use vegetable broth. It will still be silky and smooth and have gorgeous color.
Pro Cooking Tips
- Make sure the cubes are evenly coated with the melted butter and spices.
- Flipping the squash in the middle of the roasting time gives all the sides a chance to get lightly brown, which means they will develop a delicious caramel-like flavor.
- Let the squash cool a bit before bending, which will allow it to continue to soften and make it blend more smoothly.
- There are two great ways to puree this soup: first, you can puree it with the cream and broth using an immersion blender, or second, you can blend the same ingredients in a blender or food processor.
How to Make Maple Butternut Squash Soup
- Season the squash: Toss the cubed squash with the melted butter, maple syrup, cinnamon, cayenne, salt, and pepper.
- Roast the squash: Spread out the squash on a baking sheet and throw it into an oven preheated to 400 degrees. Roast for 15 minutes, or until tender and starting to brown. Turn with a spatula and roast for another 15 minutes.
- Blend: Use an immersion blender in the pot or transfer to a food processor or blender.
- Heat the soup: Place the squash, broth, and cream mixture in a pot and heat it up. This should only take a couple of minutes. Then top with any toppings of your choice and serve!
FAQs
Butternut squash can be quite tricky to cut, especially for the first time. The most important tip is to use a large chef’s knife — don’t try to cut a big squash with anything smaller. See how to safely cut butternut squash here!
Yes, for the most part, you should peel butternut squash before cooking. The peel is thick and can have a rubbery texture when cooked. In a recipe like this one for homemade butternut squash soup, it is especially important to peel the squash. You will not be able to blend it to a smooth consistency if you leave the peel on.
Toppings for Butternut Squash Soup
Because pureed butternut squash soup is so smooth, it takes to all kinds of toppings. You can stick with the smooth texture and just swirl in a bit more cream or crème fraiche or sour cream at the end, leaving streaks of white in the bowl. You can drizzle a tiny bit more maple syrup over the top to really bring out the sweetness and give it a sophisticated little fillip at the end. Or go in the opposite direction with a drizzle of the hot sauce of your choice.
Other toppings might include pepitas (hulled pumpkin seeds), roasted chickpeas, chopped nuts, sunflower seeds, toasted pine nuts, or crumbled cheese. Or, try goat cheese, feta, or cotija cheese.
Storage and Reheating
If you are planning to make the soup ahead of time, make it through the pureeing step, and then keep the pureed squash in the fridge for up to 4 days. Add the broth and heat the soup up on the stove until hot and smooth. Then stir in the cream until heated through and serve.
Leftovers will last for about 3 days and can be gently reheated over low heat until warm throughout. Don’t allow the soup to boil.
What to Serve With Maple Butternut Squash Soup
More Butternut Squash Soup Recipes
- Roasted Butternut Squash Soup
- Indian Butternut Squash-Carrot Soup
- Roasted Butternut Squash and Fennel Soup
- Vegan Butternut Squash and Apple Soup
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Maple Butternut Squash Soup
Ingredients
- 1 large butternut squash (about 3 pounds) (peeled, seeded and cubed)
- 2 tablespoons unsalted butter (melted)
- 2 tablespoons maple syrup (plus more for drizzling if desired)
- ½ teaspoon ground cinnamon
- Pinch ground cayenne pepper
- Kosher salt and freshly ground pepper (to taste)
- 4 cups less-sodium vegetable or chicken broth
- ½ cup heavy cream
Instructions
- Preheat the oven to 400 F. Place the squash on a rimmed baking sheet, drizzle over the melted butter and syrup, then sprinkle over the cinnamon, cayenne, salt, and pepper. Toss to combine. Spread out in a single layer on the baking sheet, allowing space in between the cubes when possible.
- Roast for about 15 minutes until tender and lightly browned on the bottom. Use a spatula to flip the squash (it won’t all be perfectly flipped; that’s okay!) and spread it back out on the baking sheet. Roast for another 15 until it is caramelized in spots and very tender.
- Cool the squash until just warm. Then, you have two choices: put the squash into a medium-sized pot, add the broth and cream, and puree with an immersion blender. Or, transfer the squash to a blender or food processor, add the broth and puree, then turn the soup into a pot. Stir in the cream. Whichever way you go, heat it gently over medium heat just until hot throughout and serve. Drizzle over a bit more maple syrup as desired, or see the Note for other topping ideas.
Notes
- Make sure the cubes are evenly coated with the melted butter and spices.
- Flipping the squash in the middle of the roasting time gives all the sides a chance to get lightly brown, which means they will develop a delicious caramel-like flavor.
- Let the squash cool a bit before bending which will allow it to continue to soften and make it blend more smoothly.
- There are two great ways to puree this soup: first, you can puree it with the cream and broth using an immersion blender, or second, you can blend the same ingredients in a blender or food processor.
- Instead of or in addition to the extra drizzle of maple syrup over the top at the end (go lightly! It’s more for visual appeal than the need to add much more sweetness), you can play with the following:
- Pepitas (hulled pumpkin seeds)
- Roasted chickpeas
- Chopped nuts
- Sunflower seeds
- Toasted pine nuts
- Crumbled cheese, such as goat cheese, feta, or cotija
- Or balance out the sweetness with a drizzle of the hot sauce of your choice.
