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Creamy Maple Butternut Squash Soup

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A comforting, velvety soup made with simple ingredients like butternut squash, maple syrup, and warm spices. It balances earthy sweetness with savory depth, ready in under 45 minutes.

Ingredients

Scale
  • 3–4 lbs butternut squash, peeled and cubed
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (low-sodium)
  • 1/2 cup heavy cream or coconut milk
  • 2–3 tbsp real maple syrup
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 pinch cayenne pepper (optional)
  • Salt and black pepper to taste

Instructions

  1. Prep the squash by peeling, removing seeds, and cutting into 1-inch cubes.
  2. Melt butter in a large pot over medium heat. Add diced onion and a pinch of salt; cook until translucent (about 5 minutes).
  3. Add minced garlic and cook for 1 minute until fragrant.
  4. Add squash cubes and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until squash is tender.
  5. Remove from heat and blend until smooth using an immersion blender or countertop blender.
  6. Stir in heavy cream (or coconut milk), maple syrup, cinnamon, nutmeg, and cayenne.
  7. Season with salt and pepper to taste. Heat through for 1 minute.
  8. Serve immediately, garnished with cream, parsley, or toasted pepitas.

Notes

Ensure squash is fully tender before blending to avoid a grainy texture. Use real maple syrup, not pancake syrup, for the best flavor. If the soup is too thick, thin it with additional broth. For a dairy-free version, use olive oil and coconut milk.

Nutrition

Keywords: butternut squash soup, maple syrup soup, fall recipes, vegetarian soup, creamy soup, easy dinner, gluten-free

Find it online: https://sizzlesprout.com/creamy-maple-butternut-squash-soup-5-easy-ingredients/