A creamy, warming soup featuring roasted squash caramelized to perfection, naturally sweetened with maple syrup and infused with aromatic spices.
# 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 (optional)
12 - Toasted pumpkin seeds
13 - Additional maple syrup for drizzling
14 - Fresh thyme leaves
# How to Make It:
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 30-35 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 4-5 minutes until translucent. Add minced garlic and cook for 1 minute more until fragrant.
05 - Add roasted squash to the pot along with vegetable broth, water, maple syrup, nutmeg, and cinnamon. Stir well to incorporate all flavors.
06 - Bring to a boil, then reduce heat and simmer for 10 minutes to allow flavors to meld together.
07 - Using an immersion blender, or working in batches with a countertop blender, purée the soup until completely smooth and creamy.
08 - Stir in coconut milk or heavy cream. Adjust seasoning with additional salt and pepper if needed.
09 - Reheat gently if necessary, but avoid boiling to prevent separation.
10 - Ladle into bowls and garnish with toasted pumpkin seeds, a drizzle of maple syrup, and fresh thyme leaves if desired.
