Description

A silky, cozy Roasted Butternut Squash Soup made with caramelized squash, sautéed aromatics, fall herbs, a splash of cream, and a touch of maple for balance. Comforting, rich, and perfect for chilly nights.

Ingredients

Scale

1 butternut squash (about 2 pounds), peeled, seeded, and cubed

3 tablespoons extra-virgin olive oil, divided

1 teaspoon kosher salt

1/2 teaspoon pepper

1/2 medium sweet onion, diced

2 stalks of celery, diced

2 carrots, diced

3 garlic cloves, chopped

2 tablespoons tomato paste

1 teaspoon fresh thyme

1 tablespoon fresh sage, chopped

1/2 tablespoon fresh rosemary

4 to 5 cups vegetable or chicken broth, divided (start with 4, add more to adjust consistency)

1/2 cup white wine

1/2 cup heavy cream

2 tablespoons maple syrup

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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss cubed butternut squash with olive oil, salt, and pepper until evenly coated. Spread the squash in a single layer and roast for 30–40 minutes, stirring halfway through, until it is tender and golden around the edges.
While the squash roasts, heat a drizzle of olive oil in a large pot or Dutch oven over medium heat. Add onion, celery, and carrots; sauté for about 5–7 minutes until softened and fragrant. Add garlic, tomato paste, thyme, sage, and rosemary. Cook for another 1–2 minutes to bloom the herbs and caramelize the tomato paste.
Pour in the white wine to deglaze the pot, scraping up any brown bits from the bottom. Let it simmer for 2–3 minutes until slightly reduced.
Add the roasted squash and broth. Stir to combine, bring to a gentle simmer, then cover and cook for 10–15 minutes to let the flavors meld.
Use an immersion blender directly in the pot to puree the soup until silky and smooth. (Or carefully transfer in batches to a blender, blend until smooth, then return to the pot.)
If your soup feels too thick when blended, add up to 1 extra cup of warm broth or water gradually until it’s smooth and pourable.
Stir in the heavy cream and maple syrup. Season to taste with salt and pepper. Warm gently over low heat—don’t boil once the cream is added.
Serve hot, garnished with toasted pepitas or pomegranate seeds if desired.

Notes

Roasting the squash first builds a deeper, caramelized sweetness that simmering alone can’t touch.

Let the roasted squash cool slightly before blending to avoid excess steam (and splatters).

The soup thickens as it rests — thin with broth, cream, or even a splash of water before reheating.

Taste before serving and adjust the salt — roasted vegetables and maple syrup can both change the balance.

For a luxurious finish, swirl in a little extra cream or a small touch of butter just before serving.

Want a pop of contrast? Add a sprinkle of smoked paprika, crumbled bacon, or a touch of apple cider vinegar right before serving.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Soup
Method: Roasting and Stovetop
Cuisine: American