Maple Roasted Butternut Squash Soup Recipe

Name: Maple Roasted Butternut Squash Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 medium butternut squash (approx. 1.2 kg / 2½ lb), peeled, seeded, and cubed; 2 tbsp (30 ml) olive oil; ½ tsp salt; ¼ tsp black pepper; 1 tbsp (15 ml) olive oil; 1 medium yellow onion, chopped; 2 garlic cloves, minced; 4 cups (960 ml) vegetable or chicken stock; 2 tbsp (30 ml) maple syrup; ¼ tsp ground nutmeg; ½ tsp salt; ¼ tsp black pepper; Optional: ¼ cup (60 ml) heavy cream or coconut cream; Optional: 2 tbsp (30 g) toasted pumpkin seeds; Optional: 4 sage leaves, fried until crisp; Optional: Drizzle of extra maple syrup

Chef Daniel Lubin
Nov 19, 2025
3 min read

Updated: Dec 22, 2025

Why This Soup Works

There’s something about the crisp air and golden light of fall that just screams comfort. This soup blends the sweetness of roasted butternut squash with the cozy depth of maple syrup and nutmeg. It’s simple enough for a weeknight, yet elegant enough to feature on your blog and impress.

Ingredients

For the squash & roasting

1 medium butternut squash (approx. 1.2 kg / 2½ lb), peeled, seeded, and cubed
2 tbsp (30 ml) olive oil
½ tsp salt
¼ tsp black pepper

For the soup base

1 tbsp (15 ml) olive oil
1 medium yellow onion, chopped
2 garlic cloves, minced
4 cups (960 ml) vegetable or chicken stock
2 tbsp (30 ml) maple syrup
¼ tsp ground nutmeg
½ tsp salt (adjust to taste)
¼ tsp black pepper

Optional finishing & garnish

¼ cup (60 ml) heavy cream or coconut cream (for dairy-free)
2 tbsp (30 g) toasted pumpkin seeds
4 sage leaves, fried until crisp
Drizzle of extra maple syrup

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 4

Instructions

Prep

Preheat the oven to 425 °F (220 °C).
Toss the cubed butternut squash with 2 tbsp olive oil, ½ tsp salt and ¼ tsp pepper.
Spread the squash in a single layer on a parchment-lined baking sheet.
Roast for about 25 minutes, or until tender and lightly caramelized.
Meanwhile, chop the onion and mince the garlic.

Cooking

In a large pot, heat 1 tbsp olive oil over medium heat. Add the chopped onion and cook until translucent (about 5 minutes).
Add the minced garlic and cook for 1 minute more until fragrant.
Add the roasted squash and pour in the stock. Bring to a simmer and cook for about 5 minutes to let flavors meld.
Remove from heat and use an immersion blender (or transfer carefully to a blender) to puree until smooth and velvety.
Return to low heat and stir in maple syrup and nutmeg. Add ½ tsp salt and ¼ tsp pepper (or adjust to taste).
If you’re using cream, stir it in now and warm through (do not boil).
Ladle into bowls, garnish with toasted pumpkin seeds, crisp sage leaves, and an extra drizzle of maple syrup.

Serving Ideas

Serve with warm crusty bread or a grilled cheese sandwich for a cozy combination.
Pair with a crisp green salad and vinaigrette to balance the richness.
A splash of crème fraîche or Greek yogurt adds tang and a pretty swirl on top.

Chef Notes

Look for butternut squash with firm skin and no soft spots—this ensures roasting gives the best flavor.
For a dairy-free version, swap heavy cream with coconut cream; it adds richness without changing the fall vibe.
If you like a little heat, add a pinch of cayenne pepper when stirring in the nutmeg.
Leftovers keep well: Let the soup cool and store in an airtight container in the fridge for up to 3 days (or freeze for longer).
For extra texture, reserve a handful of roasted squash cubes and stir them in just before serving to create a “smooth + chunky” experience.

This recipe was created by Chef Daniel Lubin, a Coppell-based private chef, author, and culinary educator. Chef Daniel shares handcrafted, beginner-friendly recipes daily, helping home cooks create delicious meals with ease.