Go Back
–+ servings

Butternut Squash Soup with Maple and Thyme

Annahita Carter
Silky butternut squash soup with gentle maple sweetness and fresh thyme, made by roasting squash and garlic for deep flavor, then simmering with onions and broth and blending smooth.
No ratings yet
Print Recipe Start Cooking Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dinner, Lunch, Soup, Starter
Servings 4 servings
Calories 240 kcal

Equipment

  • Oven
  • Large baking tray
  • Parchment paper
  • Medium pot
  • Immersion blender or countertop blender
  • Spatula
  • Knife
  • Cutting board

Ingredients
  

  • 1.2–1.4 kg butternut squash about 1 medium; peeled, seeded, and cut into 2.5 cm / 1-inch cubes
  • 2 tbsp olive oil divided
  • 2 tbsp pure maple syrup
  • 1 medium yellow onion chopped (about 150 g / 5 oz)
  • 4 cloves garlic peeled and left whole
  • 1 1/2 tsp fresh thyme leaves plus extra small sprigs for garnish; or 1/2 tsp dried thyme
  • 1/4 tsp ground cinnamon optional
  • 1.1–1.25 liters low-sodium vegetable broth start with 4 1/2 cups and adjust for thickness; chicken broth can be used if not vegetarian
  • 1/2 tsp fine sea salt plus more to taste
  • freshly ground black pepper to taste
  • 2–4 tbsp heavy cream or full-fat coconut milk optional
  • 1–2 tsp apple cider vinegar or lemon juice to finish

Instructions
 

  • Preheat oven to 200°C / 400°F. Line a large baking tray with parchment. Spread the butternut squash cubes and whole garlic cloves on the tray. Drizzle with 1 1/2 tbsp olive oil and 2 tbsp maple syrup, season with a pinch of salt and black pepper, toss to coat, then spread out again.
  • Roast 30–35 minutes, turning once halfway through, until very tender and caramelized at the edges (start checking at 25 minutes for smaller cubes; up to 40 minutes for larger). If browning too fast, lower oven to 180°C / 350°F and loosely tent with foil.
  • When the squash has about 10 minutes left, heat the remaining 1/2 tbsp olive oil in a medium pot over medium heat. Add chopped onion and 1/2 tsp salt and cook 6–8 minutes until translucent and lightly golden. Stir in thyme and cinnamon (if using) and cook 30–60 seconds until fragrant.
  • Add the roasted squash and garlic (and any pan juices) to the pot. Pour in 4 1/2 cups (about 1.1 liters) vegetable broth. Bring to a gentle simmer, then reduce heat and simmer 5–10 minutes.
  • Remove from heat and blend until completely smooth using an immersion blender. If using a countertop blender, blend in batches (no more than halfway full) and return soup to the pot.
  • Return pot to low heat. Thin with additional broth as needed. Stir in cream or coconut milk (if using). Taste and adjust salt and pepper. Stir in 1–2 tsp apple cider vinegar or lemon juice, starting with 1 tsp and adding more only if needed.
  • Warm gently 2–3 minutes without boiling. Serve with garnishes such as toasted nuts or seeds, extra thyme, a drizzle of maple, and/or a swirl of cream.

Nutrition

Calories: 240kcalCarbohydrates: 34gProtein: 4gFat: 11gSaturated Fat: 2gCholesterol: 5mgSodium: 620mgPotassium: 950mgFiber: 7gSugar: 14gVitamin A: 1550IUVitamin C: 35mgCalcium: 110mgIron: 2.2mg
Tried this recipe?Let us know how it was!
QR Code linking back to recipe