Description
A creamy and flavorful soup made from roasted butternut squash and maple syrup.
Ingredients
Scale
- 1 butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/4 cup maple syrup
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon nutmeg
- 1/4 cup heavy cream (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash with olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 25-30 minutes until tender.
- In a pot, sauté onions and garlic until soft.
- Add roasted squash, vegetable broth, maple syrup, and nutmeg to the pot.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Blend the soup until smooth.
- Stir in cream if using and heat through.
- Serve hot.
Notes
- Use fresh herbs for garnish.
- Adjust sweetness by adding more or less maple syrup.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg
Keywords: maple roasted butternut squash soup