Velvety roasted squash blended with maple syrup, nutmeg, and cinnamon for a comforting, creamy bowl.
# What You'll Need:
→ Vegetables
01 - 1 large butternut squash (about 2.5 lbs), peeled, seeded, and cubed
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced
→ Liquids
04 - 4 cups vegetable broth
05 - 1 cup water
06 - 1/2 cup coconut milk or heavy cream
→ Flavorings
07 - 2 tablespoons pure maple syrup
08 - 1/4 teaspoon ground nutmeg
09 - 1/2 teaspoon ground cinnamon
10 - 2 tablespoons olive oil
11 - Salt and freshly ground black pepper to taste
→ Garnish
12 - Toasted pumpkin seeds
13 - Maple syrup for drizzling
14 - Fresh thyme leaves
# How to Make It:
01 - Set oven to 400°F and allow to fully preheat.
02 - Arrange butternut squash cubes on a baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat evenly.
03 - Roast for 30 to 35 minutes until tender and caramelized, turning once halfway through cooking.
04 - In a large pot, heat 1 tablespoon olive oil over medium heat. Add chopped onion and sauté for 4 to 5 minutes until translucent. Add minced garlic and cook for 1 minute more.
05 - Add roasted squash to the pot along with vegetable broth, water, maple syrup, nutmeg, and cinnamon. Stir well to combine.
06 - Bring mixture to a boil, then reduce heat and simmer for 10 minutes to blend flavors.
07 - Using an immersion blender, purée the soup until smooth and creamy. Alternatively, work in batches with a countertop blender.
08 - Stir in coconut milk or heavy cream. Adjust seasoning with additional salt and pepper as needed.
09 - Warm soup gently over low heat without allowing it to boil.
10 - Ladle soup into bowls and top with toasted pumpkin seeds, a drizzle of maple syrup, and fresh thyme leaves if desired.
