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Honey Maple Butternut Squash Soup

Rich and creamy butternut squash soup with hints of honey, maple, and warming spices. Perfect for cozy fall dinners or holiday meals.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings: 6 people

Equipment

  • Peeler
  • Knife
  • Cutting board
  • Baking Sheet
  • Large Pot
  • Wooden Spoon
  • Immersion blender or countertop blender
  • Measuring Spoons
  • Measuring Cups

Ingredients

  • 1 large butternut squash peeled, seeded, and cubed
  • 1 heaping cup carrots peeled and chopped
  • 3 tbsp olive oil
  • 3 tbsp Honey Maple Squash seasoning
  • 1 onion chopped (heaping cup)
  • 2 garlic cloves minced
  • 5 cups vegetable broth or chicken broth for a richer flavor
  • 1/2 cup heavy cream or coconut milk
  • Salt and pepper to taste
  • Optional garnishes: Toasted pumpkin seeds a drizzle of coconut milk or cream, fresh thyme, or a sprinkle of the Honey Maple Squash seasoning

Instructions

Roast the Squash:

  • Preheat the oven to 400°F (200°C).
  • Toss the butternut squash cubes & carrots with 2 tablespoon of olive oil and 2 tablespoon of the Honey Maple Squash seasoning. Spread them in a single layer on a baking sheet.
  • Roast the squash & carrots for 25-30 minutes, or until tender and caramelized around the edges. This roasting step enhances the sweetness and depth of flavor.

Cook the Aromatics:

  • In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
  • Add the minced garlic and cook for another minute until fragrant.

Combine and Simmer:

  • Add the roasted butternut squash to the pot along with the vegetable broth. Stir in the remaining 1 tablespoon of Honey Maple Squash seasoning.
  • Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld.

Blend the Soup:

  • Use an immersion blender to puree the soup until smooth and creamy. If using a countertop blender, blend the soup in batches, being careful with the hot liquid.
  • Stir in the heavy cream (or coconut milk). Taste and adjust the seasoning with salt and pepper as needed.

Serve:

  • Ladle the soup into bowls and garnish with your choice of toppings: a drizzle of coconut milk or cream, toasted pumpkin seeds, fresh thyme.