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Creamy Butternut Squash Soup Recipe Easy Homemade with Maple Cream Swirl

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A comforting and rich butternut squash soup with a smooth texture and a subtle sweetness from a maple cream swirl, perfect for cozy fall and winter evenings.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (low sodium preferred)
  • 2 tablespoons pure maple syrup
  • 1/2 cup heavy cream (or substitute coconut cream for dairy-free)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste
  • Optional: fresh thyme or sage sprigs for roasting or garnish
  • Optional: croutons or toasted pumpkin seeds for serving

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Peel, seed, and cut the butternut squash into roughly 1-inch cubes. Toss with 1 tablespoon olive oil, salt, pepper, and optional fresh thyme sprigs. Spread evenly on the baking sheet.
  3. Roast the squash for 25–30 minutes until tender and lightly caramelized around edges.
  4. While the squash roasts, heat remaining 1 tablespoon olive oil in a large Dutch oven over medium heat. Add diced onion and a pinch of salt. Cook for 8–10 minutes until translucent and starting to brown.
  5. Stir in minced garlic, cinnamon, and nutmeg. Cook for 1 minute until fragrant but not burnt.
  6. Add the roasted butternut squash to the pot, then pour in vegetable broth. Bring to a gentle simmer and cook for 10 minutes.
  7. Using an immersion blender, blend the soup until silky smooth. If using a blender, transfer soup in batches carefully. Add broth or water if soup is too thick.
  8. Stir in heavy cream and heat through on low for 2–3 minutes. Taste and adjust salt and pepper as needed.
  9. In a small bowl, whisk together maple syrup and cream until smooth to prepare the maple cream swirl.
  10. Ladle soup into bowls and drizzle the maple cream in a swirl pattern. Garnish with toasted pumpkin seeds or fresh herbs if desired.

Notes

Roasting the squash enhances natural sweetness and flavor. Be careful not to burn garlic during sautéing. Blend thoroughly for a silky texture. Add salt gradually and taste as you go. Maple cream swirl adds a subtle sweetness and elegant finish. For dairy-free, substitute heavy cream with coconut cream and use coconut cream in the swirl.

Nutrition

Keywords: butternut squash soup, creamy soup, maple cream swirl, fall soup, easy soup recipe, roasted squash soup, dairy-free option, gluten-free soup

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