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This butternut squash and maple soup is the perfect cozy fall treat. Sweet squash pairs up with deep maple syrup. Roasting all the veggies first really amps up the flavors and gives you a super smooth, comforting bowl.
I stumbled on this combo while I was visiting Quebec during their maple season. Ever since, squash and maple has been a fall tradition at my place. Whenever friends come by, they always ask for it again.
Delicious Ingredients
- Butternut squash: Pick one with smooth, matte skin and no weird spots so it's nice and fresh.
- Yellow onion: Go for this one—it caramelizes perfectly and adds real depth.
- 3 tablespoons olive oil: Get decent olive oil; you'll taste the difference.
- 4 tablespoons dark maple syrup: Grade B is best if you want a bold maple flavor in there.
- 1 whole head of garlic: Make sure it's fresh, tight, and not dried out for the sweetest roast.
- 4 cups stock: Chicken broth makes it richer, but veggie stock works if that's what you have.
- Salt and pepper: Season to your liking—don't be shy!
Simple Step-by-Step
- Serving it up:
- Pour the soup into warm bowls, go wild with your favorite toppings for extra yum and crunch.
- Blending together:
- Toss in your broth and blend everything until it's super smooth and creamy. Splash in more liquid if it's too thick for you, then taste, season, and tweak it however you want.
- Starting the soup base:
- Scoop the roasted squash flesh out with a spoon. Squeeze out all that soft roasted garlic. Dump both (plus those roasted onions!) into a blender with any juices left on the tray.
- Roasting away in the oven:
- Bake everything for about half an hour. The squash should be really easy to poke with a knife and onions should be golden and soft.
- Fixing your garlic:
- Cut just enough off the top of your garlic to show the cloves. Put it on some foil, drizzle the leftover oil and maple over it, sprinkle with seasoning, seal up into a pouch, and place it on the tray with the rest.
- Prepping the veggies:
- Lay squash halves cut-side up, add onion slices all around. Drown them in oil and most of the maple syrup, salt, and pepper. Flip the squash over so the skin's on top after they're coated.
- Getting the oven set:
- Heat your oven up to 200°C. Line your baking tray with parchment so nothing sticks and cleanup is a breeze.
Honestly, roasting the garlic makes a world of difference here. The first time I ever tried slow-roasted garlic, I was blown away by how mellow and sweet it turned out. Even my garlic-wary kid can't get enough of this soup now.
Storing and Freezing Tips
Pop leftovers into the fridge for 3–4 days in a tight-lid container. Need it longer? Freeze in single servings and it's good for three months. Let your soup get completely cool before sticking it in the fridge or freezer for the best results.
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Tasty Twists
If you want some heat, sprinkle on a bit of cayenne or grate in fresh ginger. For extra creaminess, swirl in half a cup of cream or coconut milk after blending. You can swap the butternut out for pumpkin or red kuri squash if that's what's in season.
Topping Suggestions
Top with toasted pumpkin seeds for crunch. A little Greek yogurt or crème fraîche keeps things nice and bright. Add a few drops of maple syrup or sprinkle over fresh herbs like chives or thyme for a fancy finish.
Chef's Secrets
Really caramelize those onions for a major flavor boost in the soup. Don't toss the squash seeds—rinse, dry, and toast them for a nutritious snack. Want your soup ultra silky? Strain it after blending to take out any bits left behind.
Frequently Asked Questions
- → Can I use a different squash?
Sure, swap butternut for pumpkin or another kind you like.
- → How do I make it smoother?
For an even silkier texture, strain the blended soup through a fine sieve.
- → What can I use instead of maple syrup?
You can try honey or just skip it if you prefer less sweetness.
- → How should I store this soup?
Keep it in an airtight container in the fridge for 3-4 days, or freeze for longer storage.
- → What toppings can I add?
Add croutons, roasted pumpkin seeds, or a swirl of cream to elevate your soup.