Roasted Butternut Squash Soup with Maple Cream Swirl
Roasted Butternut Squash Soup with Maple Cream Swirl is a soul-warming dish that perfectly captures the essence of autumn. Silky, golden butternut squash is slow-roasted to bring out its natural sweetness, then blended into a velvety soup with aromatic herbs and spices.
The finishing touch is a delicate swirl of maple-infused cream, adding an irresistible touch of sweetness that complements the savory notes.
Butternut squash, a staple of fall cooking, has been cherished for centuries across the world, especially in North America where indigenous peoples cultivated and celebrated winter squashes for their nutritional value and versatility. Today, this vibrant soup is a favorite for family gatherings, festive dinners, and cozy nights in.
Its flavor profile is both comforting and sophisticated, making it ideal as a main course or an elegant starter. The maple cream swirl elevates the soup, creating a stunning presentation and a delightful taste contrast.
Perfect for vegans (with a few tweaks), vegetarians, or anyone seeking hearty, wholesome flavors, this recipe is as nourishing as it is beautiful.
Learn more about the history of butternut squash and its culinary uses at the Old Farmer’s Almanac (https://www.almanac.com/plant/squash). Discover why Roasted Butternut Squash Soup with Maple Cream Swirl deserves a place at your table this season.
Ingredients for Roasted Butternut Squash Soup with Maple Cream Swirl
- 1 large butternut squash (about 2.5 to 3 lbs), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 large carrot, peeled and diced
- 1 celery stalk, diced
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper (optional, for a touch of heat)
- 4 cups low-sodium vegetable broth
- 1/2 cup full-fat coconut milk or heavy cream
- 1 tablespoon maple syrup
- 2 tablespoons fresh sage, chopped (plus extra for garnish)
- 1 tablespoon fresh thyme leaves
- For the Maple Cream Swirl:
- 1/2 cup sour cream or coconut yogurt
- 2 tablespoons pure maple syrup
Instructions for Making Roasted Butternut Squash Soup with Maple Cream Swirl
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Toss the cubed butternut squash with 1 tablespoon of olive oil, a pinch of salt, and black pepper. Spread evenly on the prepared baking sheet.
- Roast the butternut squash in the oven for 30-35 minutes, or until tender and caramelized on the edges, stirring once halfway through.
- While the squash roasts, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery. Cook for 6-8 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic, ground cinnamon, nutmeg, cayenne pepper (if using), and fresh herbs to the pot. Sauté for 1-2 minutes until fragrant.
- Add the roasted butternut squash to the pot, followed by the vegetable broth. Bring to a simmer and cook for 10-15 minutes to meld the flavors.
- Using an immersion blender (or working in batches with a countertop blender), purée the soup until smooth and silky. Return to the pot if necessary.
- Stir in coconut milk or heavy cream and the maple syrup. Taste and adjust seasoning with additional salt and pepper if needed. Simmer for another 5 minutes.
- In a small bowl, whisk together the sour cream (or coconut yogurt) and pure maple syrup until smooth to create the maple cream swirl.
- Ladle the hot soup into bowls. Use a spoon to drizzle or swirl the maple cream mixture atop each bowl. Garnish with extra chopped sage, thyme, or a sprinkle of cinnamon.
- Serve immediately and enjoy the comforting flavors of Roasted Butternut Squash Soup with Maple Cream Swirl.
Nutritional Information
Roasted Butternut Squash Soup with Maple Cream Swirl is a nutrient-rich dish that delivers both flavor and nourishment. Each serving (approximately 1 cup) provides an estimated 180-220 calories, depending on the dairy or non-dairy options chosen.
The butternut squash base offers a generous amount of dietary fiber, aiding digestion and supporting gut health. It is also a fantastic source of vitamins A and C—essential for immune function, vision, and skin health. The addition of onions, carrot, and celery further enriches the soup with potassium and antioxidants.
Coconut milk or heavy cream adds a touch of healthy fats, which help your body absorb the fat-soluble vitamins present in the squash. For those seeking a lighter soup, opting for coconut milk will reduce saturated fat content compared to heavy cream.
This soup is also gluten-free and can be made vegan with plant-based dairy substitutes, making it suitable for a wide range of dietary needs.
For more detailed nutritional breakdown, consult the USDA FoodData Central (https://fdc.nal.usda.gov/). The maple cream swirl, while adding a touch of indulgence, is used sparingly and can be adjusted to taste.
Overall, Roasted Butternut Squash Soup with Maple Cream Swirl is a heart-healthy, immune-boosting option that doesn’t compromise on flavor or comfort.
Wine/Beverage Pairings With Roasted Butternut Squash Soup with Maple Cream Swirl
A velvety soup like Roasted Butternut Squash Soup with Maple Cream Swirl pairs beautifully with a range of beverages. For wine lovers, opt for a lightly oaked Chardonnay or a Viognier—both complement the soup’s creamy texture and subtle sweetness.
A dry Riesling is another excellent choice, offering a crisp contrast to the maple cream swirl. For a non-alcoholic pairing, try warm apple cider spiced with a cinnamon stick, or a gently brewed rooibos tea. These drinks highlight the fall flavors and provide a comforting, aromatic experience alongside each spoonful.
Cooking Tips and Variations
Achieving the perfect Roasted Butternut Squash Soup with Maple Cream Swirl starts with quality ingredients and a few chef-approved techniques. Always roast your squash until deeply golden and caramelized—this caramelization is key to intensifying the soup’s naturally sweet and nutty flavors.
Don’t skip the step of sautéing onion, carrot, and celery (the classic mirepoix); these aromatics create a deeply flavorful base. If you like a smokier profile, add a pinch of smoked paprika or roast a clove of garlic with the squash.
Feel free to experiment with spices such as cumin, coriander, or ginger for global twists. For an ultra-creamy soup, blend thoroughly and strain through a fine-mesh sieve.
To make this recipe vegan, use coconut milk or any plant-based cream for richness, and swap sour cream for coconut yogurt in the maple swirl. If you prefer a thicker soup, reduce the broth or add a peeled potato during simmering.
For extra crunch and visual appeal, garnish with roasted pumpkin seeds or croutons. Roasted Butternut Squash Soup with Maple Cream Swirl is also freezer-friendly; store in an airtight container for up to 3 months. When reheating, gently warm on the stovetop and stir well to restore creaminess.
Serving Suggestions
Serve Roasted Butternut Squash Soup with Maple Cream Swirl as an elegant appetizer or a satisfying main course. For a dinner party, present the soup in shallow bowls with a dramatic swirl of maple cream and a scatter of fresh herbs for restaurant-worthy flair.
Accompany it with crusty artisan bread or warm baguette slices—perfect for dipping and savoring every drop. For a heartier meal, pair with a leafy green salad tossed with toasted nuts, dried cranberries, and a light vinaigrette.
If serving as a starter, keep portions moderate to leave room for the main course. This soup also shines as the centerpiece of a cozy fall or winter lunch, perhaps alongside a grilled cheese made with sharp cheddar and apple slices.
Consider offering small bowls or mugs at a buffet for festive gatherings, allowing guests to enjoy the soup while mingling. Roasted Butternut Squash Soup with Maple Cream Swirl can be made ahead and gently reheated, making it ideal for stress-free entertaining.
To finish, sprinkle with roasted pumpkin seeds or a dash of cinnamon, and serve hot for maximum comfort and flavor.
Roasted Butternut Squash Soup with Maple Cream Swirl Health Benefits
Roasted Butternut Squash Soup with Maple Cream Swirl offers a wealth of health benefits in every comforting spoonful. At its heart, butternut squash is a powerhouse of vitamins and minerals—particularly vitamin A (in the form of beta-carotene), which supports eye health and immune function.
The squash also supplies vitamin C, known for its role in collagen production and antioxidant protection. The inclusion of fresh herbs like sage and thyme brings anti-inflammatory and antimicrobial properties.
Using coconut milk (or choosing low-fat cream) ensures that the soup stays heart-healthy, with healthy fats that help the body absorb key nutrients. This soup is naturally low in cholesterol and saturated fat (especially when made vegan), and the high fiber content aids in satiety and digestive wellness.
Maple syrup, used in moderation, provides natural sweetness and contains trace minerals like manganese and zinc. For those following gluten-free, vegetarian, or vegan diets, this soup is easily adaptable.
To explore more on the health benefits of butternut squash, visit Healthline’s detailed guide (https://www.healthline.com/nutrition/butternut-squash-benefits). Overall, Roasted Butternut Squash Soup with Maple Cream Swirl is a delicious way to boost your nutrient intake while indulging in the best of seasonal flavors.
FAQs About Roasted Butternut Squash Soup with Maple Cream Swirl
Can I make Roasted Butternut Squash Soup with Maple Cream Swirl ahead of time?
Yes, this soup can be prepared up to three days in advance and stored in the refrigerator. Reheat gently before serving, and prepare the maple cream swirl fresh for best presentation.
How can I make Roasted Butternut Squash Soup with Maple Cream Swirl vegan?
Replace the heavy cream with full-fat coconut milk and use coconut yogurt instead of sour cream for the maple swirl. The rest of the ingredients are already plant-based.
Can I freeze Roasted Butternut Squash Soup with Maple Cream Swirl?
Absolutely. Cool the soup completely, transfer to airtight containers, and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently. Add the maple cream swirl after reheating.
What can I use instead of maple syrup for the swirl?
Honey or agave nectar can be used as alternatives, but maple syrup’s flavor pairs exceptionally well with butternut squash. Adjust the amount to taste.
Is Roasted Butternut Squash Soup with Maple Cream Swirl gluten-free?
Yes, this recipe is naturally gluten-free as written. Always check labels on broth and cream for potential gluten-containing additives if you’re highly sensitive.
Roasted Butternut Squash Soup with Maple Cream Swirl is the epitome of cozy, elegant comfort food—perfect for chilly nights, family gatherings, or festive holiday tables. The marriage of sweet, caramelized squash, aromatic herbs, and a luxurious maple cream swirl creates a soup that is as nourishing as it is beautiful. With simple substitutions, it’s effortlessly adaptable to vegan, vegetarian, and gluten-free diets. Whether you’re cooking for a crowd or savoring a quiet meal at home, this soup promises to warm both heart and soul. Try Roasted Butternut Squash Soup with Maple Cream Swirl this season and experience the best autumn has to offer in a single bowl.
Ingredients
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1/2 teaspoon ground nutmeg
- 1/2 cup heavy cream
- 1 tablespoon pure maple syrup
- Salt and freshly ground black pepper, to taste
Instructions
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1Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 30-35 minutes, until tender and caramelized.
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2In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.
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3Add the roasted butternut squash, vegetable broth, and nutmeg to the pot. Bring to a simmer and cook for 10 minutes to blend the flavors.
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4Using an immersion blender (or working in batches with a blender), puree the soup until smooth. Return to the pot and stir in 1/4 cup of the heavy cream. Adjust seasoning with salt and pepper.
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5In a small bowl, whisk together the remaining 1/4 cup heavy cream and maple syrup. Ladle the soup into bowls and swirl the maple cream on top before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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