Creamy Maple-Roasted Butternut Squash Soup

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

A velvety soup combining roasted butternut squash with a subtle sweetness from maple syrup and a hint of warming spices, perfect for chilly evenings. This French-inspired soup recipe, ready in about 60 minutes, pairs butternut squash, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, peeled and cubed butternut squash
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 medium, chopped yellow onion
• 3, minced garlic cloves
• 4 cups vegetable broth
• 2 tbsp pure maple syrup
• 1/2 cup heavy cream
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 2 lbs peeled and cubed butternut squash with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg on a baking sheet. Roast for 30 minutes until tender and caramelized.
2. Step 2: While squash roasts, heat a large pot over medium heat. Add 1 medium chopped yellow onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add the roasted butternut squash to the pot along with 4 cups vegetable broth and 2 tbsp pure maple syrup. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Step 4: Use an immersion blender to puree the soup until smooth and creamy. Stir in 1/2 cup heavy cream and season with 1/4 tsp black pepper. Heat through for 2 more minutes.
5. Step 5: Serve hot, optionally garnished with a drizzle of cream or toasted pumpkin seeds.