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Creamy Maple Roasted Butternut Squash Soup Recipe with Toasted Pepitas

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A comforting and nourishing soup featuring roasted butternut squash caramelized to bring out natural sweetness, enhanced with maple syrup and topped with crunchy toasted pepitas. Perfect for cozy dinners and easy to prepare in about 45 minutes.

Ingredients

Scale
  • 1 medium butternut squash (about 2 to 2.5 lbs / 900–1100 g), peeled, seeded, and cubed
  • 2 tablespoons olive oil (divided)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (960 ml) or chicken broth
  • 2 tablespoons pure maple syrup
  • ½ cup heavy cream or coconut milk (120 ml), optional
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Salt and black pepper, to taste
  • ¼ cup pepitas (pumpkin seeds), toasted (about 30 g)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
  2. Spread the cubed butternut squash evenly on the sheet, drizzle with 1 tablespoon olive oil, and toss to coat.
  3. Roast for 25-30 minutes, turning halfway through, until edges are golden and squash is tender when pierced with a fork.
  4. While the squash roasts, toast the pepitas in a small dry skillet over medium heat, stirring frequently for 3-4 minutes until golden and popping. Remove from heat and set aside.
  5. In a large pot or Dutch oven, heat the remaining 1 tablespoon olive oil over medium heat.
  6. Add the diced onion and sauté for 5-7 minutes until translucent and soft, stirring occasionally.
  7. Add the minced garlic and cook for another minute until fragrant, being careful not to brown it.
  8. Once the squash is roasted, transfer it to the pot with onions and garlic.
  9. Pour in the vegetable broth, maple syrup, cinnamon, and nutmeg. Stir gently to combine.
  10. Bring the mixture to a simmer over medium heat and let it simmer for 10 minutes to blend flavors.
  11. Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. If using a countertop blender, blend in batches, filling no more than halfway and being careful of hot splatters.
  12. Return the blended soup to low heat. Stir in the heavy cream or coconut milk if using and warm through for a few minutes without boiling.
  13. Taste and adjust salt and pepper as needed.
  14. Ladle the soup into bowls and sprinkle generously with toasted pepitas before serving.

Notes

Roasting the squash at high heat caramelizes its natural sugars for deeper flavor. Toast pepitas carefully as they can burn quickly. Use an immersion blender for safer blending of hot soup. Adjust thickness by adding broth or water if needed. Season well with salt and pepper. For dairy-free, substitute heavy cream with coconut milk or almond milk. Variations include adding cayenne pepper for heat or fresh herbs for flavor.

Nutrition

Keywords: butternut squash soup, roasted squash soup, creamy soup, maple syrup soup, toasted pepitas, fall soup, easy soup recipe, vegetarian soup, dairy-free option

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