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–+ servings
maple butternut squash soup

Maple Butternut Squash Soup

This maple butternut squash soup is creamy, velvety, and naturally sweet with warm maple flavor in every spoonful. The simple ingredients blend into a cozy, fall-ready bowl that tastes like comfort without requiring any complicated steps.
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Prep Time 20 minutes
Cook Time 35 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 3 cups peeled and cubed butternut squash about 1-inch cubes
  • 1 large carrot peeled and sliced
  • 1 medium Honeycrisp apple peeled and diced
  • 3 cups vegetable broth or chicken broth
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper optional
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 cup pure maple syrup
  • 1/2 cup heavy cream optional, for extra creaminess

Method
 

  1. Heat the olive oil and butter in a large pot over medium heat.
  2. Add the diced onion and cook for 4 to 5 minutes until the onions soften.
  3. Stir in the minced garlic and cook for 30 seconds until fragrant.
  4. Add the cubed butternut squash, sliced carrots, and diced apple to the pot.
  5. Stir the vegetables and cook for 5 minutes to begin softening them.
  6. Pour in the broth and stir to combine.
  7. Add the cinnamon, nutmeg, cayenne pepper if using, salt, and black pepper.
  8. Bring the mixture to a gentle boil.
  9. Reduce the heat to low and cover the pot.
  10. Simmer for 20 to 25 minutes until the squash and carrots are completely tender.
  11. Turn off the heat.
  12. Use an immersion blender to blend the soup until smooth, or carefully transfer it to a blender in batches and blend until creamy.
  13. Return the blended soup to the pot if using a stand blender.
  14. Stir in the maple syrup.
  15. Stir in the heavy cream if you want a richer texture.
  16. Taste the soup and adjust the salt or seasoning as needed.
  17. Warm the soup over low heat for 2 minutes.
  18. Serve hot with optional toppings like pumpkin seeds, parsley, or a swirl of cream.

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