Butternut Squash Soup with Maple, Nutmeg, and Cinnamon Recipe
Introduction
This creamy butternut squash soup is a comforting blend of roasted squash, warm spices, and a touch of sweetness. It’s perfect for chilly days and makes a nourishing meal for the whole family.
Ingredients
- 1 large butternut squash (about 2 pounds), peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons maple syrup
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- Salt and pepper, to taste
- 1/4 cup heavy cream (optional)
- Toasted pepitas (pumpkin seeds), for garnish (optional)
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Spread in a single layer.
- Step 2: Roast the squash for 20–25 minutes, or until tender and slightly caramelized.
- Step 3: While the squash roasts, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook 1 minute more.
- Step 4: Add the roasted squash to the pot. Pour in the vegetable broth, maple syrup, nutmeg, and cinnamon. Bring the mixture to a simmer.
- Step 5: Reduce heat to low, cover, and simmer for 15–20 minutes to let the flavors meld.
- Step 6: Carefully blend the soup until smooth using a blender or immersion blender.
- Step 7: Return the soup to the pot, stir in heavy cream if using, and season with salt and pepper to taste.
- Step 8: Ladle the soup into bowls and garnish with toasted pepitas or a swirl of cream, if desired. Serve warm.
Tips & Variations
- For a vegan version, omit the heavy cream or use coconut milk instead for a creamy texture.
- Swap maple syrup for honey or brown sugar if preferred.
- Add a pinch of cayenne pepper for a subtle spicy kick.
- Use chicken broth instead of vegetable broth for a richer flavor.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. This soup also freezes well; freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup ahead of time?
Yes, this soup tastes even better the next day after the flavors have melded. Prepare it fully and refrigerate or freeze as needed.
Is it necessary to roast the squash first?
Roasting enhances the natural sweetness and adds depth of flavor, but you can boil or steam the squash if short on time. The soup will be slightly less caramelized in taste.
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Butternut Squash Soup with Maple, Nutmeg, and Cinnamon Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This creamy and comforting Butternut Squash Soup is a perfect blend of roasted butternut squash, warm spices, and a touch of sweetness from maple syrup. Roasted to caramelized perfection, the squash combines with sautéed onions, garlic, and vegetable broth to create a rich, velvety soup ideal for cozy meals. Optional heavy cream adds extra smoothness, while toasted pepitas provide a delightful crunch as garnish.
Ingredients
Main Ingredients
- 1 large butternut squash (about 2 pounds), peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons maple syrup
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- Salt and pepper, to taste
- 1/4 cup heavy cream (optional)
Garnish
- Toasted pepitas (pumpkin seeds), for garnish (optional)
Instructions
- Preheat and Roast Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet ensuring the pieces are spread out in a single layer. Roast in the oven for 20–25 minutes until the squash is tender and slightly caramelized, which enhances the natural sweetness and flavor.
- Sauté Onion and Garlic: While the squash roasts, heat any remaining olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until softened and translucent. Add the minced garlic and cook for an additional minute to release its aroma without browning.
- Add Roasted Squash and Broth: Add the roasted squash pieces to the pot with the onions and garlic. Pour in the vegetable broth, then stir in the maple syrup, ground nutmeg, and cinnamon. These spices add warmth and depth to the soup.
- Simmer the Soup: Bring the mixture to a simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and let it simmer gently for 15–20 minutes to allow flavors to meld.
- Blend the Soup: Carefully blend the soup using either a countertop blender or an immersion blender until it is completely smooth and creamy. Take care to blend in batches if using a countertop blender to avoid spills and burns.
- Finish and Season: Return the blended soup to the pot if necessary, stir in the heavy cream if using for added richness, and adjust the seasoning with salt and pepper to taste.
- Serve and Garnish: Ladle the soup into bowls and garnish with toasted pepitas or a swirl of cream if desired for a decorative and textural contrast.
Notes
- For a vegan version, omit the heavy cream or substitute with coconut cream or a plant-based cream alternative.
- Roasting the squash enhances its natural sweetness, so do not skip this step.
- Use an immersion blender for easier blending directly in the pot, or carefully blend in small batches if using a countertop blender to prevent hot splashes.
- Toast pepitas in a dry skillet over medium heat for a few minutes until fragrant for the best garnish.
- The soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: American
Keywords: Butternut Squash Soup, Roasted Butternut Squash, Creamy Squash Soup, Fall Soup, Vegetarian Soup, Comfort Food
