Butternut Squash Soup Maple Syrup Recipe

There’s something about the creamy, velvety texture of butternut squash soup that makes it the perfect dish to serve on a chilly evening or whenever you need a cozy meal to warm your soul. Add in the rich sweetness of maple syrup, and you’ve got a bowl that’s not just comforting, but a true treat for the taste buds. This dish effortlessly blends savory and sweet flavors, with the smoothness of the squash acting as the perfect base. The maple syrup elevates it, infusing an extra layer of depth, while a dash of spices adds that necessary warmth.

What makes this recipe so wonderful is that it’s straightforward, but at the same time, the flavors are refined enough to impress. Whether you’re serving it for a family dinner, a holiday gathering, or just treating yourself to something hearty and wholesome, butternut squash soup with maple syrup is a dish that doesn’t disappoint. So, if you’re ready to explore the simplicity and richness of this beautiful fall dish, keep reading.

Butternut Squash Soup Maple Syrup Recipe

This butternut squash soup with maple syrup is a beautifully balanced, comforting recipe that features the sweet, earthy flavor of the squash alongside a touch of rich maple sweetness. It’s ideal for vegetarians, vegans (with a simple swap of a few ingredients), or anyone craving a nourishing, wholesome soup. This recipe is perfect for cold weather, as the warmth of the soup can really soothe you. Here’s how to make it!

Ingredients Needed

Here’s a comprehensive list of everything you’ll need to whip up this comforting butternut squash soup:

• 1 medium-sized butternut squash: The star of the show! It’s creamy and slightly sweet, making it perfect for a soup base.
• 1 medium onion: Adds a slight sharpness and depth to the soup.
• 2 garlic cloves: For an aromatic undertone and depth of flavor.
• 4 cups vegetable broth: The liquid foundation of the soup; you can also use chicken broth if you’re not vegetarian.
• 1/2 cup coconut milk or cream: Adds creaminess and smooth texture to the soup. If you prefer dairy, you can swap with heavy cream.
• 2 tablespoons maple syrup: This provides that sweet, woodsy flavor to balance out the savory base.
• 1 tablespoon olive oil or butter: To sauté the onions and garlic.
• 1/2 teaspoon ground cinnamon: A warming spice that adds a gentle complexity to the soup.
• 1/4 teaspoon ground nutmeg: Pairs perfectly with the cinnamon and adds a bit of extra warmth.
• Salt and pepper to taste: Seasoning is key for balancing out the sweetness of the squash and maple syrup.

• Optional Garnishes

  • Roasted pumpkin seeds or pepitas
  • Fresh herbs (e.g., thyme, parsley)
  • A drizzle of cream or coconut cream

Cooking Instructions

Now that you have all your ingredients, let’s get cooking! The process is simple, but there are a few key moments to make sure everything turns out just right.

1. Prepare The Squash

   • Peel the butternut squash and remove the seeds. Cut it into cubes of about 1-inch size for even cooking.

2. Sauté The Aromatics

   • Heat your olive oil or butter in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes until softened and slightly translucent.
   • Add the garlic and cook for another minute, being careful not to let it burn. The garlic should become fragrant.

3. Cook The Squash

   • Add the cubed squash to the pot with the onions and garlic. Stir everything together for a couple of minutes to let the flavors mingle.
   • Sprinkle in the cinnamon and nutmeg, and stir to coat the squash evenly with the spices.

4. Add The Broth And Simmer

   • Pour in the vegetable broth and bring the mixture to a boil. Once it starts bubbling, lower the heat to a simmer.
   • Let it cook for 20-25 minutes, or until the squash is tender and can be easily pierced with a fork.

5. Blend The Soup

   • Once the squash is soft, use an immersion blender directly in the pot to blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a blender (in batches if necessary).

6. Finish With Maple Syrup And Coconut Milk

   • Once the soup is smooth, stir in the maple syrup and coconut milk (or cream). Taste and adjust the seasoning with salt and pepper as needed.

7. Serve

   • Ladle the soup into bowls and garnish with your choice of roasted pumpkin seeds, fresh herbs, or a drizzle of cream. Serve warm!

Ingredient Insights

• Butternut Squash: This squash is a type of winter squash with a mild, sweet flavor. When cooked, it becomes soft and blends into a creamy texture, making it perfect for soups. It’s also packed with nutrients, including vitamin A and fiber, which makes it a healthy choice for fall dishes.
• Maple Syrup: This isn’t just for pancakes! Maple syrup adds a unique, earthy sweetness that contrasts beautifully with the savory squash. It contains antioxidants and a variety of trace minerals like manganese, making it a better alternative to refined sugar.
• Coconut Milk: Coconut milk offers a rich, creamy texture that enhances the smoothness of the soup. It also lends a slight tropical flavor that complements the sweetness of the squash without overpowering it. It’s also dairy-free, which makes this soup suitable for those on a vegan or dairy-free diet.

Expert Tips

• Don’t skip the caramelization of onions: Sautéing the onions until golden brown adds an important layer of flavor to the soup. It gives a deep sweetness and richness that complements the squash and maple syrup.
• Use fresh spices: Freshly ground cinnamon and nutmeg provide a more aromatic, intense flavor compared to pre-ground versions. If possible, grind them just before adding to the soup.
• Blend until smooth: The key to a velvety texture lies in blending the soup thoroughly. If you like a chunkier soup, pulse just a few times instead of blending until completely smooth.
• Add some heat: If you enjoy a little spice, a pinch of cayenne pepper or chili flakes can add a surprising kick that balances the sweetness.

Recipe Variations

One of the best things about this butternut squash soup recipe is that it’s incredibly versatile. Here are a few ways to switch things up:

• Add a Protein: If you want to make this soup heartier, you can stir in some cooked lentils or roasted chickpeas. It adds protein and makes the dish more filling.
• Apple and Sage Twist: For a slightly more complex flavor, add a chopped apple (such as Granny Smith) when you’re cooking the squash. Pair it with some fresh sage for a more herby, autumnal flavor.
• Smoked Paprika: For a smoky undertone, add a teaspoon of smoked paprika to the soup. It gives the dish a little more depth and a unique twist.
• Dairy-Free Alternative: If you prefer a non-dairy version, use a plant-based cream or even cashew cream for added richness without dairy.
• Toppings: Top the soup with roasted nuts (like almonds or walnuts) or seeds for a bit of crunch. A dollop of vegan sour cream or a sprinkle of crumbled feta adds richness and an extra layer of flavor.

Final Words

Butternut squash soup with maple syrup is a deceptively simple dish that packs a punch in flavor. It’s comforting, warming, and incredibly easy to make with just a few ingredients. Whether you’re looking for a cozy dish to serve on a fall evening or a way to introduce a little sweetness to your soup repertoire, this recipe has you covered. Plus, with the ability to adjust ingredients and make it your own, it’s perfect for anyone looking to experiment in the kitchen.