Butternut maple soup

This cozy butternut squash and maple soup brings together the natural sweet flavor of squash with mellow, rich maple syrup. Roasting the veggies first really boosts their taste and makes for a creamy, comforting bowl.

I first came across this dish while staying in Quebec during maple season. Ever since, mixing squash with maple became a fall ritual at home. Friends always ask for this one when they're over.

Tasty Ingredients

• One butternut squash: Look for one with a dull skin and no weird spots to make sure it's fresh
• A whole yellow onion: Goes sweet and brown in the oven, just right for this soup
• Three tablespoons olive oil: Grab a good quality oil for the best flavor
• Four tablespoons amber maple syrup: Grade B gives the deepest maple punch—worth it if you can find it
• An entire head of garlic: Go for plump, solid cloves to get the best roasted garlic taste
• Four cups broth: Chicken broth brings more of a hearty flavor, but veggie broth totally works
• Salt and pepper: Season to your liking—don’t hold back!

Simple Step-by-Step

Ready the oven:

Heat your oven up to 200°C. Line a baking sheet with parchment so you won’t have a mess later.

Sort the veggies:

Pop your butternut halves (cut side up) on the sheet. Scatter the onion slices around. Season them well. Pour on two tablespoons oil and three tablespoons maple syrup—make sure the squash gets a good coating. Then flip the squash over so the skin’s facing up.

Get the garlic prepped:

Slice off the top of the garlic head so every clove is a little open. Drizzle with the leftover oil and syrup, season, then wrap it in foil like a little pouch. Put it on the tray with everything else.

Bake it up:

Roast all the veggies for about half an hour. Squash is done when it’s soft all the way through, and your onions will be golden and sweet.

Make the soup base:

Once roasted, scoop out the squash into a blender. Squeeze the soft roasted garlic out of its skin. Toss in the onions and any juices from the pan.

Blend smooth:

Pour in the broth and blend until totally smooth and creamy. Add more broth if you want it thinner. Taste and tweak the seasoning at the end.

Serve it up:

Ladle into warm bowls. Top with whatever you love for some extra flavor and crunch.

What really sets this soup apart is the roasted garlic. The first time I tasted garlic like this, I was blown away by how sweet and mellow it turned out. My kid, who usually avoids garlic, asks for seconds every time we make this.

Storage & Freezing

This soup keeps great in the fridge for 3 to 4 days in a sealed container. Want to save some for later? Freeze it for up to three months. I always freeze smaller portions so I can grab just what I need. Be patient and wait for it to fully cool before tucking it away in the fridge or freezer.

Pin it

Yummy Variations

If you like heat, shake in some cayenne or grate a bit of fresh ginger. Craving creamier soup? Swirl in 125ml of cream or coconut milk at the end. No butternut around? Try pumpkin or red kuri squash instead—whatever’s at your market.

Topping Ideas

Top your soup with roasted pumpkin seeds for some crunch. A little Greek yogurt or crème fraîche cools things down and adds brightness. Want to make it pretty? Drop on a bit more maple syrup and toss on chopped herbs like chives or thyme right before you dig in.

Chef Tips

Let the onions get really caramelized for best flavor. Don’t pitch those squash seeds—wash, dry, and roast them for a neat snack. For extra silky soup, strain it through a fine mesh after blending and bye-bye stringy bits.

Frequently Asked Questions

→ Can I use a different squash type?

Totally! Swap the butternut for pumpkin or any squash you like best.

→ How do I get a smoother texture?

For extra creaminess, strain the blended soup through a fine sieve.

→ Is there an alternative to maple syrup?

You can switch maple syrup with honey or skip it for a less sweet soup.

→ What's the best way to store it?

Keep it in a sealed container in the fridge for up to 3-4 days or freeze it for longer storage.

→ What toppings can I add to make it better?

Croutons, roasted pumpkin seeds, or a dollop of cream can elevate the flavors even more.