Description
Sweet roasted butternut squash and carrots blended with warm spices and a touch of maple syrup — a cozy, naturally sweet soup perfect for autumn or holiday dinners.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled, seeded, cubed
- 4 medium carrots, peeled and chopped
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth (or chicken broth if preferred)
- ½ tsp cinnamon
- ¼ tsp nutmeg
- Salt & black pepper, to taste
- Optional: ½ cup coconut milk or cream for extra richness
- Garnish: pumpkin seeds, parsley, or a swirl of maple syrup
Instructions
- Preheat oven: Set to 400°F (200°C).
- Prep veggies: Toss cubed squash and carrots with olive oil, maple syrup, salt, and pepper.
- Roast: Spread on baking sheet. Roast 25–30 minutes, stirring halfway, until tender and caramelized.
- Sauté base: In a large pot, cook onion and garlic until soft.
- Combine & simmer: Add roasted veggies, cinnamon, nutmeg, and broth. Simmer 10–15 minutes.
- Blend: Puree until smooth with immersion blender (or in batches).
- Finish: Stir in coconut milk or cream if desired. Adjust seasoning.
- Serve: Garnish with pumpkin seeds or drizzle of maple syrup.
Notes
Roasting the squash and carrots first enhances their natural sweetness and depth of flavor. For an extra cozy touch, serve with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting & Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1 ½ cups)
- Calories: 210
- Sugar: 11g
- Sodium: 390mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg