There’s something incredibly soothing about a warm bowl of soup, don’t you think? It’s like a cozy hug on a chilly day! One of my absolute favorites is maple roasted butternut squash soup. The combination of sweet maple syrup and earthy squash creates a flavor that’s simply irresistible. Every time I make this soup, it fills my kitchen with the most delightful aroma that instantly makes me feel at home. Plus, it’s super easy to whip up, making it perfect for those busy weeknights or lazy weekends. Trust me, once you taste this creamy, velvety goodness, you’ll want to keep it in your regular rotation. Let’s dive into how to make this heartwarming dish!

Ingredients for Maple Roasted Butternut Squash Soup

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1/4 cup maple syrup
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste
• Optional: pumpkin seeds for garnish

How to Prepare Maple Roasted Butternut Squash Soup

Now, let’s get our hands dirty and start creating this deliciously comforting soup! Follow these simple steps, and you’ll have a warm bowl of maple roasted butternut squash soup ready in no time.

Prepping the Ingredients

First things first, we need to prepare our ingredients. Start by peeling the butternut squash—this can be a bit tricky, so I like to use a sturdy vegetable peeler. Once peeled, cut the squash in half lengthwise, scoop out the seeds (you can save them for roasting later!), and then cube the flesh into about 1-inch pieces. It doesn’t have to be perfect, just make sure they’re roughly the same size for even cooking! Chop your onion and mince the garlic, and you’re all set!

Roasting the Squash

Time to bring out the sweetness! Preheat your oven to 400°F (200°C). In a large bowl, toss the cubed butternut squash with olive oil and maple syrup until well-coated. Spread the squash evenly on a baking sheet—don’t overcrowd it, or it won’t roast properly. Roast in the oven for about 25-30 minutes, or until the squash is tender and slightly caramelized. The smell will be heavenly!

Making the Soup Base

While the squash is roasting, let’s get our soup base ready. In a large pot, heat a bit of oil over medium heat and add the chopped onion. Sauté for about 5 minutes until it becomes translucent, then stir in the minced garlic and cook for another minute until fragrant. Once the squash is done roasting, add it to the pot along with the vegetable broth. Bring it to a simmer and let it cook for about 10 minutes so all those flavors can mingle beautifully.

Blending the Soup

Now comes the fun part! Using an immersion blender, puree the soup right in the pot until it’s nice and smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches (just be cautious, it’s hot!). I personally love a creamy texture, but feel free to leave some chunks if you prefer it a bit rustic!

Final Touches and Serving

Once your soup is blended to perfection, stir in the coconut milk for that delightful creaminess and season with salt and pepper to taste. Serve it hot, and for a little extra flair, sprinkle some pumpkin seeds on top for a lovely crunch! Trust me, this soup is not just a meal; it’s a hug in a bowl!

Why You’ll Love This Recipe

• It’s super quick to prepare—perfect for busy weeknights!
• The combination of sweet maple and savory squash creates a comforting flavor that warms your soul.
• It’s vegan and packed with nutrients, making it a healthy choice for any meal.
• Leftovers taste even better the next day, so you can enjoy it more than once!
• It’s a wonderful fall recipe that highlights seasonal ingredients.
• The creamy coconut milk adds a luxurious texture without dairy.
• It’s versatile—enjoy it as a light lunch, a hearty dinner, or even as an appetizer for gatherings.
• You can customize it with your favorite spices or toppings for a personal touch.

Tips for Success

To ensure your maple roasted butternut squash soup turns out perfectly, here are a few handy tips! First, don’t skimp on the roasting time; letting the squash become caramelized brings out its natural sweetness. If you like your soup sweeter, feel free to add a bit more maple syrup—just taste as you go! And when blending, if you prefer a chunkier texture, reserve a cup of the roasted squash before pureeing. Also, keep an eye on the seasoning; a pinch of salt can really elevate the flavors. Lastly, if you don’t have coconut milk, any plant-based milk or even cream can work, but keep in mind it’ll change the flavor slightly. Happy cooking, and enjoy your cozy bowl of goodness!

Variations on Maple Roasted Butternut Squash Soup

If you’re feeling adventurous, there are so many fun ways to switch up your maple roasted butternut squash soup! Here are some ideas to enhance the flavors and make it your own:

• Add spices: For a warm kick, sprinkle in some ground cinnamon or nutmeg while the squash is roasting. You could also try adding a pinch of cayenne pepper for a subtle heat that pairs beautifully with the sweetness of the maple syrup.
• Herb it up: Fresh herbs can elevate the soup’s flavor! Stir in some chopped sage or thyme during the simmering phase for an aromatic boost. You could even top the soup with fresh parsley or cilantro just before serving for a burst of freshness.
• Mix in other veggies: Don’t hesitate to throw in some other seasonal vegetables! Carrots, sweet potatoes, or even a few red peppers can add depth and complexity to your soup. Just make sure to roast them alongside the squash for that delicious caramelization.
• Experiment with different broths: While vegetable broth is fantastic, trying out a homemade chicken broth can bring a whole new level of flavor to the soup. Just remember, this will change its vegan status!
• Top it differently: Instead of pumpkin seeds, consider using toasted sunflower seeds or even croutons for some crunch. A drizzle of balsamic reduction can also add a tangy contrast that’s simply divine!

Feel free to mix and match these variations to create the perfect bowl that suits your taste buds. The magic of cooking is all about experimenting, so have fun with it!

Storage & Reheating Instructions

So, you’ve made a big batch of that delicious maple roasted butternut squash soup, and now you’re wondering how to store the leftovers? No problem! This soup actually stores really well, and I’ve got some tips to keep it tasting fabulous.

First, let it cool to room temperature before storing. I like to transfer it into airtight containers—this helps maintain its creamy texture and flavor. You can store the soup in the fridge for up to 5 days, just make sure it’s tightly sealed to prevent any fridge odors from sneaking in!

If you want to keep it longer, this soup also freezes beautifully. Just pour it into freezer-safe containers or even freezer bags, leaving a little space at the top for expansion. You can freeze it for up to 3 months. When you’re ready to enjoy it again, simply thaw it overnight in the fridge before reheating.

To reheat, you can either warm it on the stovetop over low heat, stirring occasionally, or pop it in the microwave in a microwave-safe bowl (just be careful; it tends to splatter!). If the soup seems a bit thick after freezing, you can stir in a splash of vegetable broth or water to get it back to that lovely creamy consistency. Enjoy every last drop of your cozy soup!

Nutritional Information Disclaimer

Please note that the nutritional information provided for this maple roasted butternut squash soup is an estimate and can vary based on the specific ingredients and brands used. For precise values, I recommend checking the nutrition labels of your ingredients. Enjoy your cooking journey!

Share Your Experience

I’d love to hear about your adventures in making this maple roasted butternut squash soup! Did you try any fun variations, or perhaps add your own twist? Maybe you found a new favorite ingredient that took it to the next level? Whatever your experience, please drop a comment below and share your thoughts! I’m always excited to learn from fellow soup lovers and see how you make this recipe your own. Plus, your tips and stories could inspire others to dive into their own cozy cooking sessions. Let’s spread the warmth together!

For more delicious soup recipes, check out this tomato soup recipe or this carrot cream soup recipe.

Maple Roasted Butternut Squash Soup: 5 Steps to Joyful Comfort

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• Autor: Julia marin
• Całkowity Czas: 45 minutes
• Ustępować: 4 servings 1x
• Dieta: Wegańskie

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Opis

A warm and comforting maple roasted butternut squash soup.

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Składniki

Skala 1x2x3x

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1/4 cup maple syrup
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste
• Optional: pumpkin seeds for garnish

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Instrukcje

1. Preheat the oven to 400°F (200°C).
2. Toss the butternut squash with olive oil and maple syrup.
3. Spread the squash on a baking sheet and roast for 25-30 minutes until tender.
4. In a large pot, sauté the onion and garlic until translucent.
5. Add the roasted squash and vegetable broth to the pot.
6. Simmer for 10 minutes.
7. Puree the soup with an immersion blender.
8. Stir in coconut milk and season with salt and pepper.
9. Serve hot, garnished with pumpkin seeds if desired.

Uwagi

• Adjust maple syrup based on your sweetness preference.
• You can use chicken broth instead of vegetable broth for a non-vegetarian option.
• This soup freezes well for later use.

• Czas Przygotowania: 15 minutes
• Czas gotowania: 30 minutes
• Kategoria: Soup
• Sposób: Roasting and Blending
• Kuchnia: American

Zasilanie

• Wielkość porcji: 1 cup
• Kalorie: 180
• Cukier: 8g
• Sód: 300mg
• Kwasy: 7g
• Nasycony tłuszcz: 4g
• Tłuszcze Nienasycone: 3g
• Tłuszcze trans: 0g
• Węglowodany: 27g
• Włókno: 4g
• Białko: 3g
• Cholesterol: 0mg

Słowa kluczowe: maple roasted butternut squash soup, vegan soup, fall recipes, healthy soup