Description
A creamy butternut squash soup with a hint of maple and topped with crunchy pepitas for texture.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1/4 cup maple syrup
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup heavy cream (or coconut milk for vegan)
- 1/4 cup roasted pepitas (pumpkin seeds)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Toss butternut squash with olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
- In a large pot, sauté onion and garlic until soft, about 5 minutes.
- Add roasted squash, vegetable broth, maple syrup, cinnamon, and nutmeg. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender to purée the soup until smooth. Stir in heavy cream.
- Season with salt and pepper. Serve warm, topped with pepitas.
Notes
- For a vegan version, substitute heavy cream with coconut milk.
- Store leftovers in an airtight container for up to 3 days.
- Add a pinch of cayenne for a spicy kick.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 18g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 25mg