Description
A comforting and delicious soup made with roasted butternut squash and a hint of maple syrup for sweetness.
Ingredients
Scale
- 1 medium 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
- Salt and pepper to taste
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper, then spread it on a baking sheet.
- Roast the squash in the oven for about 25-30 minutes, or until tender.
- In a large pot, sauté the onion and garlic until translucent.
- Add the roasted squash, vegetable broth, maple syrup, cinnamon, and nutmeg to the pot.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth.
- Adjust seasoning if necessary and serve warm.
Notes
- For a creamier texture, add a splash of coconut milk before blending.
- Garnish with pumpkin seeds or a drizzle of maple syrup for added flavor.
- 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: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Maple Glazed Butternut Squash Soup, Butternut Squash Soup, Vegan Soup, Comfort Food