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Roasted Butternut Squash Soup

This soup features roasted butternut squash blended into a smooth, velvety purée with hints of maple syrup that enhance its natural sweetness. The key cooking methods include roasting and blending, resulting in a thick, creamy texture with a vibrant orange hue. It’s a warming, plant-based dish perfect for cozy autumn days.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Autumn, Vegan
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium butternut squash peeled, seeded, and cut into chunks
  • 2 tablespoons olive oil for roasting
  • 3 cloves garlic whole cloves, roasted
  • 1 tablespoon maple syrup to enhance sweetness
  • 4 cups vegetable broth for blending and thinning
  • 1 teaspoon ground cinnamon optional, adds warmth
  • to taste salt and pepper
  • 1 tablespoon olive oil for sautéing garlic if not roasting

Equipment

  • Baking sheet
  • Immersion blender or regular blender
  • Chef's knife
  • peeler
  • Cutting board
  • Large pot

Method
 

  1. Preheat your oven to 400°F (200°C). Peel the butternut squash, scoop out the seeds, and cut it into uniform chunks. Toss the squash with 2 tablespoons of olive oil and spread evenly on a baking sheet.
  2. Roast the squash in the oven for about 35-40 minutes, until the pieces are tender and lightly caramelized around the edges. Meanwhile, peel the garlic cloves and place them on a small piece of foil with a drizzle of olive oil, then roast alongside the squash for 15-20 minutes until soft and fragrant.
  3. Once roasted, remove the garlic and squash from the oven. Let the squash cool slightly for easier handling, then transfer the squash to a large pot. Squeeze the roasted garlic out of its skins and add it to the pot along with the maple syrup and cinnamon.
  4. Pour in 4 cups of vegetable broth and bring the mixture to a gentle simmer over medium heat. Let it cook for 5-10 minutes to allow flavors to meld. Use an immersion blender to blend the soup until smooth, or carefully transfer it to a blender in batches.
  5. Return the blended soup to the pot, stir well, and season with salt and pepper to taste. If the soup is too thick, add more hot vegetable broth and stir until it reaches your desired consistency. Warm through for another few minutes.
  6. Serve the soup hot, optionally garnished with a drizzle of olive oil, chopped herbs, or a swirl of coconut milk. Enjoy the rich, creamy texture and cozy flavors with a hearty slice of bread.

Notes

For extra depth, sprinkle toasted pumpkin seeds or a dash of smoked paprika on top before serving.