Maple-Roasted Butternut Squash Soup
Velvety soup with roasted butternut squash, caramelized onions, and a touch of maple syrup. This american-inspired soups ready in about 60 minutes pairs peeled and cubed butternut squash, large, chopped onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, 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
- 1 large, chopped onion
- 3 cloves, minced garlic
- 4 cups vegetable broth
- 1 tbsp maple syrup
- 1 tsp, chopped fresh thyme
- 1/4 cup heavy cream
- 2 tbsp olive oil
Instructions
- Step 1: Toss 2 lbs peeled and cubed butternut squash with 2 tbsp olive oil, 1 large chopped onion, and 3 minced garlic cloves on a baking sheet. Roast at 400°F for 25 minutes until tender and golden.
- Step 2: Transfer roasted vegetables to a large pot. Add 4 cups vegetable broth, 1 tbsp maple syrup, and 1 tsp chopped fresh thyme. Simmer for 15 minutes.
- Step 3: Use an immersion blender to puree until smooth (or transfer to a regular blender in batches). Return to low heat.
- Step 4: Stir in 1/4 cup heavy cream and simmer for 5 minutes more until heated through. Adjust seasoning with salt and pepper if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Maple-Roasted Butternut Squash Soup take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Maple-Roasted Butternut Squash Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, chopped onion from drying out.
Can I substitute ingredients in Maple-Roasted Butternut Squash Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Maple-Roasted Butternut Squash Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Maple-Roasted Butternut Squash Soup?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved it! My kids devoured it. Made it for a cozy fall dinner.
- ★★★★☆
Perfect, though a bit bland for my taste. I added a pinch of cayenne to give it a kick.
- ★★★☆☆
Cooked it for my kids and they hated the texture. Took way longer than the recipe said to roast the squash.
