There is something magical about a bowl of velvety butternut squash soup when the weather starts cooling down. This Maple Roasted Butternut Squash Soup takes everything comforting about fall — caramelized squash, warm spices, a hint of maple sweetness, and creamy richness — and turns it into a beautifully smooth soup that feels both wholesome and indulgent.
What makes this version stand out is the roasting process. Instead of simmering the squash directly in broth, the squash is roasted with maple syrup, olive oil, and a touch of cinnamon. Roasting concentrates every bit of flavor: the edges caramelize, the maple syrup deepens, and the squash becomes buttery-soft before it ever meets the blender. The result is deeper, richer, naturally sweet flavor that no stovetop-only method can match.
Whether you’re meal-prepping, hosting a cozy fall dinner, or simply craving something warm after a long day, this soup fits perfectly into any moment that needs comfort served in a bowl.
Why This Maple Roasted Butternut Squash Soup Works
This recipe is intentionally simple yet incredibly flavorful. Here’s why it always turns out beautifully:
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Roasting the squash intensifies the natural sweetness
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Maple syrup brings a warm caramel note
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Aromatics like onion and garlic add depth
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Cinnamon and nutmeg create gentle warmth without overwhelming the soup
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Blending the roasted squash with broth and cream turns it velvety-smooth
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Easy to prepare ahead for lunches, gatherings, or holiday menus
This soup is restaurant-quality yet incredibly approachable for home cooks.
Equipment You’ll Need
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Baking sheet
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Parchment paper
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Large pot or Dutch oven
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Immersion blender or high-speed blender
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Measuring cups & spoons
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Sharp knife & vegetable peeler
Ingredients for Maple Roasted Butternut Squash Soup
For the Maple Roasted Squash
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1 large butternut squash, peeled and cubed
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2 tablespoons olive oil
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2 tablespoons pure maple syrup
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½ teaspoon cinnamon
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¼ teaspoon nutmeg
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Salt and pepper, to taste
For the Soup Base
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1 tablespoon butter
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1 medium onion, diced
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3 garlic cloves, minced
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4 cups vegetable or chicken broth
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½ cup heavy cream (or coconut milk for dairy-free)
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1–2 tablespoons maple syrup, optional for sweetness
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Salt and pepper to taste
Timing & Servings
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Prep Time: 15 minutes
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Cook Time: 45 minutes
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Total Time: 1 hour
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Servings: 4–6 bowls
How to Make Maple Roasted Butternut Squash Soup
Step 1. Roast the Squash
Spread the butternut squash cubes on a lined baking sheet. Drizzle with olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper. Toss gently. Roast at 400°F (200°C) for 30–35 minutes, until soft and caramelized around the edges.
Step 2. Sauté the Aromatics
In a large pot, melt the butter over medium heat. Add the onion and cook until soft and translucent. Stir in the garlic and cook until fragrant.
Step 3. Add the Broth & Roasted Squash
Transfer the roasted squash to the pot. Pour in the broth and bring everything to a gentle simmer.
Step 4. Blend Until Velvety
Use an immersion blender to purée the mixture until perfectly smooth. (If using a standard blender, blend in batches and return to the pot.)
Step 5. Finish with Cream & Maple
Stir in the heavy cream and adjust sweetness with extra maple syrup if you like a slightly sweeter finish. Add salt and pepper as needed.
Step 6. Serve Warm
Garnish with:
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A swirl of cream
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Toasted pumpkin seeds
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A drizzle of maple syrup
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Cracked black pepper
It’s simple, cozy, and deeply satisfying — exactly what a fall soup should be.
Helpful Tips for the Best Flavor
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Roast well: The deeper the caramelization, the deeper the flavor.
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Adjust sweetness: Add maple only after blending — it preserves the flavor’s brightness.
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Keep it smooth: Add extra broth if you prefer a thinner consistency.
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Use fresh squash: Pre-cut squash works, but fresh gives the best texture and sweetness.
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Make it dairy-free: Swap cream for coconut milk and butter for olive oil.
Nutritional Facts (Per Serving)
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Calories: 220–260
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Carbohydrates: 29–34g
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Protein: 2–4g
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Fat: 10–14g
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Fiber: 4–6g
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Sugar: 8–12g
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Sodium: 450–650mg
Serving Suggestions for Maple Roasted Butternut Squash Soup
This soup goes wonderfully with:
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Crusty artisan bread
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Maple butter cornbread
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Fall harvest salads
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Roasted chicken
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Grilled cheese sandwiches
It also freezes beautifully, making it ideal for fall meal prep.
This dish goes perfectly alongside other hearty favorites like Maple Bourbon Glazed Pork Tenderloin, Creamy Cajun Sausage Pasta, or Ground Beef and Sweet Potato Skillet.
Maple Roasted Butternut Squash Soup
Ingredients
Equipment
Method
- Spread the butternut squash cubes on a lined baking sheet. Drizzle with olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper. Toss gently. Roast at 400°F (200°C) for 30–35 minutes, until soft and caramelized around the edges.
- In a large pot, melt the butter over medium heat. Add the onion and cook until soft and translucent. Stir in the garlic and cook until fragrant.
- Transfer the roasted squash to the pot. Pour in the broth and bring everything to a gentle simmer.
- Use an immersion blender to purée the mixture until perfectly smooth. (If using a standard blender, blend in batches and return to the pot.)
- Stir in the heavy cream and adjust sweetness with extra maple syrup if you like a slightly sweeter finish. Add salt and pepper as needed.
- Garnish with:
- A swirl of cream
- Toasted pumpkin seeds
- A drizzle of maple syrup
- Cracked black pepper
- It’s simple, cozy, and deeply satisfying — exactly what a fall soup should be.
Conclusion
This Maple Roasted Butternut Squash Soup brings together everything we love about cozy, cool-weather cooking: deep caramelized flavor, warm spices, velvety texture, and a touch of natural sweetness. It feels comforting and homemade yet polished enough for holiday menus or dinner guests. Whether served as the star of the meal or a comforting side, this soup is pure fall in a bowl — warm, nourishing, and deeply satisfying.
Frequently Asked Questions
1. Can I make this soup ahead of time?
Absolutely. It reheats beautifully and tastes even better the next day as the flavors deepen.
2. How do I store leftovers?
Keep in an airtight container for up to 4 days or freeze for up to 3 months.
3. What if I don’t have an immersion blender?
A standard blender works — just blend carefully in batches and return to the pot.
4. Can I use frozen butternut squash?
Yes, but roasting it from frozen won’t give the same caramelized flavor. Thaw first or use fresh squash for best results.
5. How can I make Maple Roasted Butternut Squash Soup thicker?
Blend in a few roasted carrots, add more squash, or simmer longer to reduce the liquid.
6. Can this be made vegan?
Yes — use olive oil instead of butter and coconut milk instead of cream.